Endive and Jicama Salad with Orange-Pine Nut Vinaigrette Recipe

Name: Endive and Jicama Salad with Orange-Pine Nut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large navel oranges; 8 tablespoons pine nuts, toasted; 1/4 cup peanut oil; 2 tablespoons rice vinegar; 1 1/2 tablespoons grated orange peel; 4 large heads Belgian endive (about 9 ounces total), each cut lengthwise into 8 wedges; 4 fresh Anaheim chilies, halved lengthwise, seeded, thinly sliced crosswise; 2 1/2 cups matchstick-size strips peeled jicama (about 12 ounces); 6 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces); 1/4 cup (packed) fresh cilantro leaves

Servings: persons

4 large navel oranges
8 tablespoons pine nuts, toasted
1/4 cup peanut oil
2 tablespoons rice vinegar
1 1/2 tablespoons grated orange peel
4 large heads Belgian endive (about 9 ounces total), each cut lengthwise into 8 wedges
4 fresh Anaheim chilies, halved lengthwise, seeded, thinly sliced crosswise
2 1/2 cups matchstick-size strips peeled jicama (about 12 ounces)
6 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)
1/4 cup (packed) fresh cilantro leaves

1
Cut peel and white pith from oranges.
2
Holding oranges over bowl to catch juice and using small sharp knife, cut between membranes to release segments; reserve 3 tablespoons juice.
3
Blend 5 tablespoons pine nuts, oil, vinegar, orange peel and reserved 3 tablespoons orange juice in blender until smooth.
4
Season dressing generously with salt and pepper.
5
Combine endive, chilies, jicama, Gorgonzola, cilantro and orange segments in large bowl.
6
Drizzle dressing over and toss to coat.
7
Sprinkle salad with 3 tablespoons pine nuts and serve.

432

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: 4 large navel oranges, 8 tablespoons pine nuts, toasted, 1/4 cup peanut oil, 2 tablespoons rice vinegar, and more.

Yes, Endive and Jicama Salad with Orange-Pine Nut Vinaigrette 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.

Endive and Jicama Salad with Orange-Pine Nut Vinaigrette

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