Clementine, Olive, and Endive Salad Recipe

Name: Clementine, Olive, and Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red-wine vinegar; 1 teaspoon sugar, or to taste; 1/2 teaspoon salt, or to taste; 1/4 cup extra-virgin olive oil; 1 3/4 pounds clementines (7 to 11); 2 pounds Belgian endives (6 to 8); 4 pale inner ribs of celery, including leaves; 1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers; 1 cup drained cocktail (pickled) onions (5 ounces), quartered; 3/4 cup loosely packed fresh flat-leaf parsley leaves

Servings: persons

2 tablespoons red-wine vinegar
1 teaspoon sugar, or to taste
1/2 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil
1 3/4 pounds clementines (7 to 11)
2 pounds Belgian endives (6 to 8)
4 pale inner ribs of celery, including leaves
1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers
1 cup drained cocktail (pickled) onions (5 ounces), quartered
3/4 cup loosely packed fresh flat-leaf parsley leaves

1
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.
2
Season with pepper.
3
Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife.
4
Cut segments free from inner membranes.
5
Halve endives lengthwise, then cut out and discard cores.
6
Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.
7
Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments.
8
Whisk dressing, then gently toss salad with enough dressing to coat.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons red-wine vinegar, 1 teaspoon sugar, or to taste, 1/2 teaspoon salt, or to taste, 1/4 cup extra-virgin olive oil, and more.

Yes, Clementine, Olive, and Endive 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.

Clementine, Olive, and Endive Salad

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