Red Endive, Fennel, and Sumo Orange Salad This flavorful salad combines red endive, fennel, and juicy Sumo oranges for a refreshing and colorful dish. The distinctive bitterness of the red endive pairs perfectly with the crispness of the fennel, while the sweetness of the Sumo oranges adds a delightful burst of flavor. To prepare the salad, simply wash and slice the red endive and fennel. Peel the Sumo oranges and separate the segments. Arrange the red endive and fennel slices on a serving platter, and scatter the Sumo orange segments on top. Drizzle with a simple vinaigrette made with olive oil, lemon juice, salt, and pepper. This Red Endive, Fennel, and Sumo Orange Salad is not only delicious but also visually appealing, making it a perfect addition to any meal.

Red Endive, Fennel and Sumo Orange Salad

radicchio or red leaf lettuce for a similar bitter and vibrant addition to the salad. The combination of these ingredients creates a tantalizing mix of flavors and textures that are both satisfying and visually appealing. Whether enjoyed as a light lunch or a side dish, this unique salad is sure to impress. other types of chicoriesIf you're looking to switch things up and add some variety to your salads, consider incorporating different types of greens such as Belgian endive, radicchio, escarole, or frisee. These greens not only provide a slightly different taste and texture but also bring a new dimension to your salads. Whether you're serving it as a side dish or enjoying it as a light meal on its own, this salad is a great choice. Plus, it's packed with fiber, which will help keep you feeling satisfied and energized.

Ingredients:

  • 6 Red Endive (or Belgian endive, radicchio, escarole, or frisée) that has been carefully cut into slender strips for a delightful presentation.

  • 1 large fennel bulb, cored and cut into thin strips (replace "can" with "are able to") Green tops are able to be washed and set aside for later use as a garnish.

  • 3 Sumo oranges that have been peeled and cut into circular rounds or 3 Sumo oranges that have been peeled and cut into circular rounds or cut into supremes

  • 1/4 cup of freshly chopped mint leaves

  • 1/4 cup of olive oil that is extra-virgin 1/4 cup of olive oil which is extra-virgin Olive oil, 1/4 cup, that is extra-virgin Extra-virgin olive oil measuring 1/4 cup

  • 2 tablespoons of white balsamic vinegar can be chosen for the recipe.

  • 1 teaspoon honey

  • Salt and pepper, according to personal preference

Instructions:

  1. Combine the sliced chicory and fennel in a large salad bowl.

  2. Include the diced Sumo citrus fruits along with the finely chopped mint leaves.

  3. Combine the extra-virgin olive oil, white balsamic vinegar, and honey in a small bowl, whisking until thoroughly mixed.

  4. Add salt and pepper to the dressing according to your taste preferences. Season the dressing with salt and pepper, adjusting the amount to suit your personal liking. To achieve the desired flavor, season the dressing with salt and pepper to your liking. Adjust the seasoning of the dressing by adding salt and pepper to your taste. Enhance the taste of the dressing by seasoning it with salt and pepper to suit your preferences.

  5. Spoon the dressing evenly onto the salad and mix well to blend the flavors.

  6. Serve immediately and enjoy!


Nutritional Information -

Calories: 198

  • Total fat: 14g

  • Saturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 71mg

  • Total carbohydrates: 18g

  • Dietary fiber: 6g

  • Sugars: 10g

  • Protein: 2g

Please be aware that the provided information is merely an approximation and the actual nutritional details may differ depending on the particular ingredients and quantities utilized. Moreover, if an alternative variety of chicory is employed, the nutritional facts might undergo slight modifications.


Tips and Tricks -

  • Keep the endive, fennel, and Sumo oranges cool in the refrigerator until just before they are served.

  • While cutting the red endive or chicory, make sure to eliminate any hard or withered outer leaves to guarantee a crunchy consistency. When slicing the red endive or chicory, it is essential to remove any rough or drooping exterior leaves in order to achieve a crispy texture.

  • Prepare the white balsamic vinaigrette in advance and keep it refrigerated until you're ready to use it. This will give the flavors a chance to blend.

  • Try out a variety of citrus fruits such as blood oranges, clementines, and grapefruit. other citrusto enhance the diversity and incorporate a myriad of flavors into the salad.

  • Enhance the salad's texture by adding a delightful twist with a generous sprinkling of toasted nuts or seeds on the surface. Options like thinly sliced almonds, pine nuts, or even pumpkin seeds will provide that sought-after crunch.

  • Include basil and/or parsley to enhance the herbaceousness of the dish (In my personal perspective, one simply cannot go overboard with the abundance of herbs).

  • To retain the freshness of the chicory, it is important to promptly serve the salad right after incorporating the dressing.

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