Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette
Published by William Morrow
This salad is rather elegant—perfect for a dinner party. I use champagne vinegar here because it’s very delicate. The sweetness of the orange and the bitter taste of endive is a nice combination. The quinoa adds crunch to this sweet and bitter salad.
NotesCook the quinoa in vegetable stock according to package directions, then cool to room temperature
Preparation Time20 min
Preparation Time - Text20 minutes, not including quinoa cooking and cooling
Total Timeunder 1 hour
OccasionCasual Dinner Party, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, high fiber, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecrisp, crunchy, herby, savory, sweet, tangy
Type of Dishfirst course salad, salad
- 1 cup quinoa (see notes)
- 2 tablespoons finely diced red onion
- 1 tablespoon fresh basil chiffonade
- ¼ cup finely diced English cucumber
- 1 tablespoon extra virgin olive oil
- Sea salt
- Freshly ground black pepper to taste
- Juice of 1 lemon
- 2 oranges
- 1 tablespoon champagne vinegar
- 3 tablespoons extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- Baby greens
- 1 head Belgian endive, leaves separated and trimmed into 2-inch spears
Make the quinoa: Place all of the quinoa ingredients in a medium bowl and toss to combine.
Make the vinaigrette: Cut the oranges into segments; set aside. Squeeze 2 tablespoons juice from the orange shells into a small bowl. Add the vinegar and, whisking constantly, slowly pour in the oil in a thin stream until emulsified. Season with salt and pepper to taste.
Assemble the salads: Toss the baby greens with the vinaigrette to coat. Using tongs, divide the greens among 4 serving plates. Place 3 endive spears on top of the greens on each plate and fill with the quinoa mixture. Arrange the orange segments around the endive. Garnish with chives.
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2009 Tal Ronnen and Melcher Media