Clementine, Olive and Endive Salad
Ingredients
- 2 Tbs. red wine vinegar
- 1 tsp. sugar, or to taste
- 1/2 tsp. salt, or to taste
- 1/4 C. extra-virgin olive oil
- 1 3/4 lb. clementines (7 to 11)
- 2 lb. Belgian endives (6 to 8)
- 4 pale inner ribs of celery, including leaves
- 1/2 C. kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers
- 1 C. drained cocktail (pickled) onions (5 oz.), quartered
- 3/4 C. loosely packed fresh flat-leaf parsley leaves
Directions
Combining sweet, sour, salty and bitter ingredients with a tangy vinaigrette, this salad almost explodes with flavor. Whisk together vinegar, sugar and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with pepper. Cut off tops and bottoms of clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including white pith, by cutting off vertical strips with a sharp paring knife. Cut segments free from inner membranes. Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2 -inch-wide strips and put in a large salad bowl. Separate celery leaves from ribs and cut ribs diagonally into very thin slices. Add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, and gently toss salad with enough dressing to coat.
Serves 8.
