Endive Salad with Orange and Walnuts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bitter endive leaves tossed with toasted walnuts, fresh orange, and a garlicky anchovy vinaigrette topped with Pecorino-Romano. Bright, savory, and elegant. A light first course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup walnuts ((roughly chopped))
- 2 teaspoons extra-virgin olive oil
- Kosher salt + black pepper
- Pinch of crushed red pepper flakes
- 2 clove of garlic ((peeled))
- 2 anchovy fillets
- 1/4 cup extra-virgin olive oil
- Juice from 1/2 naval orange
- Juice from 1/2 lemon
- 4 endives ((ends trimmed, leaves separated and washed and dried))
- 2 ounces Pecorino-Romano ((shaved or grated))
- 1/2 naval orange ((segmented))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 1145mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3645mg
- Calcium
- 961mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1145MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.