If you have any opportunities to find blood oranges, or any other cool variety of oranges, preferably with a deep, rich inside hue, they will make this Endive, Arugula and Orange salad so, so, so pretty. But you know, regular oranges make it pretty, too. Or mix two varieties if you’re really showing off.
Arugula has a spicy bite to it, which I love, and which my kids actually love. Go figure. Buy baby arugula for this salad, which has a slightly more consistent and milder peppery flavor.
If you only can find mature arugula, chop them coarsely, and give the leaves a taste – if they are super peppery you may want to use a bit less, and either increase the amount of endive, or add a bit of slivered romaine lettuce to make up the difference, and balance out the strong flavor of the arugula leaves.
Endive is somewhat bitter, so if you are concerned about the lettuce mix getting a little too powerful for your group, subbing in some slivered romaine is a great way to add salad crunch and volume while taming the intensity of the stronger lettuces.
I’m thinking some crumbled blue cheese on the top next time. Those of you who don’t have nut allergies (as I do, rassim frassim) might also like some crushed hazelnuts, almonds, or walnuts sprinkled over. Or rough (torn instead of cubed) homemade croutons.
You maybe wondering, hey, what are those other green beauties in the photo? Well, there are a Creamy Brussels Sprouts Slaw and a Kale and Romaine Salad.
Other salads for when you are in a green state of mind:
- Fennel and Endive Salad
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- 3 Great and Really Simple Green Salads
- Light Green Crunchy Salad
Endive, Arugula and Orange Salad
- 2 oranges any kind
- 2 tablespoons rice vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper to taste
- 6 cups baby arugula or chopped arugula leaves
- 2 heads endive sliced into 1/2-inch ribbons crosswise
- ½ cup halved oil-cured black olives optional
- Peel the oranges and use a small sharp knife to remove the white pith from the entire outside of the orange. Cut the orange crosswise into 1/4-inch slices, then cut each of the slices into 4 quarters. Remove any seeds, taking care to leave the pieces intact and in a nice shape.
- In a small container or bowl combine the vinegar, olive oil, shallots, mustard, and salt and pepper.
- In a large serving bowl combine the arugula and endive and olives if using. Add the dressing and toss to combine. Add the orange pieces and gently toss again to combine.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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