| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots)
- 2 tablespoons apple cider vinegar
- 1 large radicchio, halved, cored, and shredded like slaw (12 ounces)
- 1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 ounces)
- 3 ounces baby arugula
- 4 navel oranges, peeled and sliced in 1/4-inch-thick half-rounds
- 2/3 cup pitted Kalamata olives
- 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
- 1/2 teaspoon good Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
Instructions
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 203 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 502 mg |
Reviews
Rather that using arugula,endive and radicchio, I used an organic spring greens mix that also had arugula and radicchio among other fresh greens. This worked out well. One thing I noticed is that for the dressing it calls for equal amounts of olive oil and lemon juice. Ina’s other lemon vinaigrette dressings online have a ratio of one part lemon juice to two parts olive oil. This produced a very light dressing. I made half the recipe and everyone’s seemed to enjoy it and came back for seconds.
I suggest maybe using Ina’s traditional version of the lemon vinaigrette rather than this version. I also sliced the Kalamata olives, which seemed to work well as you got a little bit of sliced olive with every bite.
I would definitely make this again. It’s a beautiful salad and the sliced oranges added a bright fresh flavor. FYI- Cara Cara oranges were the perfect choice for this salad.
Brought this to a dinner party…it was really bitter and nobody finished theirs
Tried this last night to go with Coq au vin dinner. Didn’t think everything in the salad would work together when reading recipe but pleasantly surprised. I used a little more endive and less of the dressing and everyone loved it! . Ina never lets us down…..and dessert was her carrot cake which is always amazing!!!
The best salad! Light, flavorful, and appropriate for any season!
Ina, you never let me down. This is a terrific salad. Can’t wait to have another one tomorrow. Thank you!
Amazing!! My go to salad!!
Second time I’ve made this. Thanksgiving dinner and the most requested recipe!
Perfectly Balanced Perfection.
So delicious and refreshing.
Made this for Christmas Eve to serve with Ina’s Seafood Chowder. What a great winter combination. Making it again this weekend for dinner party. The flavors make it a true delight and not just a need to have salad.