Endive, Orange and Hazelnut Salad

Introduction

History

This recipe is inspired by the classic combination of oranges and nuts in salads, with a twist of adding endive and watercress for extra texture and flavor. It's a popular choice for light and refreshing salads, perfect for any occasion.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to remove the white pith from the oranges to avoid any bitterness in the salad.

- Toasting the hazelnuts brings out their flavor, so be sure not to skip this step.

- Tearing the endive and watercress instead of cutting them helps to retain their freshness and texture.

Serving Suggestions

This salad can be served as a light and refreshing appetizer or as a side dish to accompany a main course. It pairs well with grilled chicken or fish.

Cooking Techniques

Tearing the endive and watercress instead of cutting them helps to retain their freshness and texture.

- Toasting the hazelnuts under a hot grill brings out their flavor and adds a nice crunch to the salad.

Ingredient Substitutions

You can use any type of nuts in place of hazelnuts, such as almonds, walnuts, or pecans.

- Greek yogurt can be used instead of natural yogurt for a creamier dressing.

Make Ahead Tips

You can prepare the dressing and toast the hazelnuts ahead of time, but it's best to assemble the salad just before serving to maintain its freshness and crunch.

Presentation Ideas

Serve the salad in a large salad bowl or on individual plates, garnished with a sprinkle of chopped hazelnuts for an elegant touch.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the citrusy flavors.

Storage and Reheating Instructions

This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The dressing may separate, so be sure to give it a good stir before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

This salad is rich in Vitamin C, Vitamin A, and Vitamin K, thanks to the oranges, endive, and watercress.

Alergens

This recipe contains hazelnuts and yogurt, which may be allergens for some individuals.

Summary

This salad is a good source of carbohydrates, healthy fats, and proteins, as well as essential vitamins and minerals. It's a nutritious and delicious addition to any meal.

Summary

This Endive, Orange, and Hazelnut Salad is a delicious and nutritious dish that is perfect for any occasion. With its refreshing flavors and satisfying crunch, it's sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Endive, Orange and Hazelnut Salad. It was a beautiful summer day, with the sun shining brightly through the kitchen window. I was visiting my dear friend Anna, who was known for her exquisite taste in food and her knack for discovering unique and delicious recipes.

As soon as I walked into her kitchen, I was greeted by the tantalizing aroma of freshly roasted hazelnuts. Anna was standing at the counter, a large bowl of endive leaves in one hand and a juicy orange in the other. She smiled at me and said, "I have a new recipe to try today, would you like to join me?"

Of course, I couldn't resist the opportunity to learn something new from Anna. So I eagerly pulled up a chair and watched as she expertly sliced the endive into thin strips and peeled and segmented the orange. She then tossed them together in a bowl with the toasted hazelnuts and drizzled the whole thing with a simple vinaigrette made of olive oil, vinegar, and a touch of honey.

As we sat down to enjoy our salad, the flavors exploded in my mouth. The crisp bitterness of the endive, the sweetness of the orange, and the nutty crunch of the hazelnuts all combined to create a symphony of taste that I had never experienced before. I knew in that moment that I had to learn how to make this dish for myself.

Anna graciously shared the recipe with me, along with the story of how she had come to discover it. She had been traveling through the countryside of Provence, France, when she stumbled upon a small farm stand selling fresh produce and homemade goods. The farmer's wife had offered her a taste of this salad, which she had been making for her family for generations.

I was captivated by the idea of a recipe being passed down through the years, each generation adding their own twist to it. I knew that I had to make it a part of my own culinary repertoire.

I began making the Endive, Orange and Hazelnut Salad for every gathering and dinner party I hosted. It became a staple dish that my friends and family looked forward to, and I was always met with rave reviews. I loved the simplicity of the ingredients and the complexity of the flavors they created together.

Over the years, I have made some slight adjustments to the original recipe, adding a touch of Dijon mustard to the vinaigrette for a bit of extra tang, and sometimes tossing in a handful of dried cranberries for a pop of color and sweetness. But the essence of the dish remains the same, a perfect balance of bitter, sweet, and nutty flavors that never fail to impress.

As I look back on the countless meals I have shared with loved ones over this salad, I am reminded of the power of food to bring people together and create lasting memories. I am grateful to Anna for introducing me to this recipe and to the farmer's wife in Provence for passing it down through the generations.

And now, as I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making it as much as I have. May it bring you joy, laughter, and the warmth of shared meals with those you hold dear. Bon appétit!

Categories

| British Recipes | British Salads | Endive Recipes | Hazelnut Recipes | Salad Recipes | Yogurt Recipes |

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