Belgian Endive, Orange And Date Salad Recipe

Name: Belgian Endive, Orange And Date Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil; 1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar); 2 tablespoons freshly squeezed orange juice; 2 teaspoons honey, softened to whisk easier; 1/2 teaspoon rose water, to taste (optional); 1 teaspoon grated orange zest; salt & freshly ground black pepper, to taste; Salad; 6 radishes, thinly sliced (about 1/2 cup); 2 valencia oranges, peeled and sectioned (original recipe specified navel oranges); 3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups); 2 stalks celery, with the leaves (read *Note below); 6 medjool dates, pitted and slivered (read Tip below); 1/4 cup roasted pistachios (changed from pecans); 16 fresh mint leaves (fresh only!)

Servings: persons

Dressing
1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar)
2 tablespoons freshly squeezed orange juice
2 teaspoons honey, softened to whisk easier
1/2 teaspoon rose water, to taste (optional)
1 teaspoon grated orange zest
salt & freshly ground black pepper, to taste
Salad
6 radishes, thinly sliced (about 1/2 cup)
2 valencia oranges, peeled and sectioned (original recipe specified navel oranges)
3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
2 stalks celery, with the leaves (read *Note below)
6 medjool dates, pitted and slivered (read Tip below)
1/4 cup roasted pistachios (changed from pecans)
16 fresh mint leaves (fresh only!)

1
*Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
2
Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
3
For the dressing, whisk all of the ingredients in a small bowl.
4
To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
5
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
Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.

kcal

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Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dressing, 1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil, 1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar), 2 tablespoons freshly squeezed orange juice, and more.

Yes, Belgian Endive, Orange And Date Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Belgian Endive, Orange And Date Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions