Clementine, Olive, and Endive Salad

Ingredients for Clementine, Olive, and Endive Salad

• 2 cucharadas de vinagre de vino tinto

• 1 cucharadita de azúcar, o al gusto

• 1/2 cucharadita de sal, o al gusto

• 60ml de aceite de oliva virgen extra

• 800g clementines (7 to 11)

• 900g Belgian endives (6 to 8)

• 4 pale inner ribs of celery, including leaves

• 1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers

• 160g drained cocktail (pickled) onions (140g), quartered

• 3/4 cup loosely packed fresh flat-leaf parsley leaves

Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with pepper.

Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife. Cut segments free from inner membranes.

Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.

Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, then gently toss salad with enough dressing to coat.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.