I would say by now, the salads that are instinctive for me to make all have a very similar feel - the use of citrus appears almost always, and some sort of raw root vegetable often comes along for the ride. Topped with a finishing herb, toasted nut, and the simplest of dressings, they are usually just variations of each other. It is the constant success of the marriage of these flavours that keep myself, my friends and my family, constantly preparing it again and again. Come see for yourself!
Endive Salad with Citrus and Seeds
- Cooking and Prep: 45 m
- Serves: 6
Roast the Nuts/Seeds
Preheat oven to 325 degrees Fahrenheit.
Spread the hazelnuts or pumpkin seeds on a baking sheet lined with Gefen Easy Baking Parchment Paper. Lightly drizzle with oil (or spray with cooking spray) and sprinkle a small amount of cinnamon. Roast 17 minutes.
Allow the nuts to cool and coarsely chop them up. Reserve for use later.
Prepare the Salad
If using arugula, arrange a light layer on your platter of choice. Arrange your endive petal either in a circular fashion, or in rows, or in a zig-zag pattern.
Either fill the endives with your radishes, beets, and assorted citrus, or create a feast for the eyes by plating them any which way. Example: some citrus inside the endives, some radishes surrounding the border, a couple of beets scattered in a corner, and on. The less thought gone into the plating of this colourful dish, the more pleasing for the eye it will be.
Sprinkle your pomegranate seeds liberally on top. Drizzle your dressing over the top of the salad. Top with a few sprigs of parsley if desired. At this point, layer on your hazelnuts or pumpkin seeds