Belgian Endive, Pomegranate And Orange Salad Recipe - Cooking Index
Belgian Endive, Pomegranate And Orange Salad Recipe - Cooking Index
Looking at the surrounding pristine countryside of Sicily from the belvedere in Enna gives one a sense of why this city was envied for its invincible location high atop a mountain perch. On Enna's street corners are peddlers with cartfuls of broccolo (Cauliflower) for purchase. Long as a baseball bat, zucchine lunge (long zucchini) is available too, as are creamy white, tight heads of Belgian endive. The Ennese make a wonderful salad using endive, pomegranate seeds, and blood orange segments. The pomegranates and oranges are very refreshing with a sweet-tart flavor. Since pomegranates are not available year-round, I buy them in season, extract the seeds, and freeze them. That way I can enjoy the salad all year long; it is particularly attractive at Christmastime. If you cannot find blood oranges, use navel oranges instead.
Cuisine: Italian| 1/2 lb | 227g / 8oz | Belgian endive - (abt 4 small) - washed |
| 1 | Celery rib - washed, and | |
| Cut into thin slices | ||
| 6 | Cerigonola olives in brine - pitted, and | |
| Cut into slices | ||
| 2 | Blood or navel oranges - peeled, and | |
| Cut into segments | ||
| 1 tablespoon | 15ml | Capers in salt - (optional), rinsed, |
| And diced | ||
| 1/2 cup | 55g / 1.9oz | Pomegranate seeds |
| Dressing | ||
| 2 tablespoons | 30ml | Freshly-squeezed lemon juice |
| 1/4 teaspoon | 1.3ml | Fine sea salt |
| 1 1/2 teaspoons | 7.5ml | Sugar |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
Cut the endive in half lengthwise, then cut each half in half and separate the leaves from the stem. Place the leaves in a salad bowl and add the celery, olives, oranges, and capers (if used).
To prepare the dressing, in a bowl whisk the lemon juice, salt, and sugar together. Slowly pour the olive oil into the lemon mixture, whisking until the mixture thickens a bit and is smooth.
Pour the dressing over the salad and toss. Sprinkle on the pomegranate seeds and serve.
This recipe yields 4 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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