Endive, Lamb's-Quarters and Orange Salad Recipe

Name: Endive, Lamb's-Quarters and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium oranges (about 3 pounds); 2 tablespoons tarragon vinegar; 1 tablespoon lemon juice (fresh is best); 2 ½ teaspoons olive oil; 1 teaspoon Dijon mustard; 1 teaspoon honey; ⅛ teaspoon salt; ⅛ teaspoon pepper, freshly ground; 4 cups Belgian endive, diagonally sliced in 1-inch slice (about 3 heads); 2 cups lambsquarters, trimmed and tightly packed

Servings: persons

5 medium oranges (about 3 pounds)
2 tablespoons tarragon vinegar
1 tablespoon lemon juice (fresh is best)
2 ½ teaspoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspoon pepper, freshly ground
4 cups Belgian endive, diagonally sliced in 1-inch slice (about 3 heads)
2 cups lambsquarters, trimmed and tightly packed

1
Use a vegetable peeler to remove rind from 2 oranges; cut rind into thin strips.
2
Cook rind in boiling water 1 minute; drain and set aside.
3
Peel and section all oranges.
4
Set the sections aside.
5
Combine vinegar and next 6 ingredients, stirring with a wire whisk.
6
Arrange 1 cup endive and 1/2 cup lamb's-quarters on each of 4 salad plates.
7
Top each salad with 1/2 cup orange sections and orange rind strips.
8
Drizzle each salad with 1 tablespoon vinegar mixture, and serve immediately.

435

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: 5 medium oranges (about 3 pounds), 2 tablespoons tarragon vinegar, 1 tablespoon lemon juice (fresh is best), 2 ½ teaspoons olive oil, and more.

Yes, Endive, Lamb's-Quarters and Orange 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.

Endive, Lamb's-Quarters and Orange Salad

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