Ingredients
-
-
1
-
1
-
2
-
2
-
1/2
-
1
-
-
-
6
-
2
-
3
-
2
-
6
-
1/4
Directions
Belgian Endive, Orange and Date Salad,From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) used a head of white endive with the maroon/purple colored outer leaves.,yum!! everyone but THE PICKY ONE loved this! she drank the dressing. 😉 I don’t have medjool dates so used ‘regular’ dates. I also used pecans. I didn’t notice the rosewater or the mint so much. I love the contrasts between the sharp radish, slightly bitter endive, crunchy pecans, soft dates, sweet oranges…. made for NA/ME Tag. Thank you! 🙂
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Steps
|
1
Done
|
*note: Specifically the [inner White] Stalks of Celery Plus the Leaves. the Celery Stalks Are Thinly Sliced on a Diagonal. |
|
2
Done
|
Tip: to Make Slicing the Medjools Easier, Run Your Knife Under Hot Water Before Slicing. |
|
3
Done
|
For the Dressing, Whisk All of the Ingredients in a Small Bowl. |
|
4
Done
|
to Make Individual Salad Stacks, Place Radish Slices in a Circle in the Middle of a Salad Plate. |
|
5
Done
|
Then Build Up as You Go, Adding Oranges Slices, Endive Slices, Celery Slices and Leaves, Dates, Pistachios (or Pecans) and Fresh Mint Leaves. Repeat With Remaining Three Dishes. |
|
6
Done
|
Drizzle With Dressing, and Garnish With Orange Zest, Celery Leaves and Fresh Mint. |
