Endive salad with oranges and pine nuts

4 servings

45 minutes

This elegant endive salad with oranges and pine nuts reflects the sophistication of French cuisine. The bitter endive, often used in French gastronomy, softens through cooking and pairs with the bright sweetness of oranges. The nutty aroma of pine nuts complements the composition, creating a harmony of flavors. A light dressing of vegetable oil and orange sauce highlights the natural freshness of the ingredients. This salad is perfect as a refined appetizer or a light side dish to main courses, refreshing the palate and adding a touch of elegance to any meal.

Energy value per serving

• Calories: 227.7
• Proteins: 4.9g
• Fats: 15g
• Carbohydrates: 16.1g

Ingredients

• Endive: 500 g
• Oranges: 3 pc
• Salt: to taste
• Vegetable oil: 30 ml
• Ground black pepper: to taste
• Pine nuts: 50 g

Cooking steps

1. Peel the oranges from the skin and membranes, and cut them into small pieces.

   Required ingredients:

   • Oranges: 3 pieces

2. Thoroughly wash the endive and boil it in salted water. Cool and dress with vegetable oil mixed with orange sauce.

   Required ingredients:

   • Endive: 500 g
   • Salt:  to taste
   • Vegetable oil: 30 ml

3. Sprinkle the salad with roasted pine nuts.

   Required ingredients:

   • Pine nuts: 50 g