Orange and red onion salad

1
1
1
SmartPoints® value per serving
Total Time
5 min
Prep
5 min
Cook
0 min
Serves
4
Difficulty
Easy
Delicate curly endive combines beautifully with sweet oranges, red onion, and fruity niçoise olives. It's sometimes sold as chicory, but it’s actually quite different—a deeper green and not as bitter. It’s also sometimes sold as frisée. Also, the dressing couldn't be simpler and doesn't distract from the other ingredients. All you do is whisk some good-quality olive oil into balsamic vinegar, then season with pepper. Doesn't get much easier than that!

Ingredients

Endive

1 head(s), large, curly, torn

Orange(s)

2 large, navel oranges, peeled and sliced into rounds

Olive(s)

16 medium, niçoise olives, pitted and halved

Uncooked red onion(s)

½ medium, thinly sliced

Balsamic vinegar

2 tsp

Olive oil

2 tsp

Black pepper

½ tsp, freshly ground

Instructions

  1. Divide the endive among 4 salad plates. Top with the orange rounds, then scatter with the olives and onion.
  2. To make the dressing, put the vinegar into a small bowl; while whisking, drizzle in the oil, then whisk in the pepper to taste. Drizzle the dressing over the salads.