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.
1
Peel the oranges from the skin and membranes, and cut them into small pieces.
- Oranges: 3 pieces
2
Thoroughly wash the endive and boil it in salted water. Cool and dress with vegetable oil mixed with orange sauce.
- Endive: 500 g
- Salt: to taste
- Vegetable oil: 30 ml
3
Sprinkle the salad with roasted pine nuts.
- Pine nuts: 50 g
