Endive Salad with Rosemary Croutons and Citrus
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The Mediterranean Dish · by Tara Holland★ 5.0 (1)

Endive Salad with Rosemary Croutons and Citrus

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 25%
CARBS 38G40% OF CAL
9G FIBER16G OTHER13G TOTAL SUGAR
FAT 21G50% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An elegant winter salad with Belgian endive, citrus, rosemary croutons, and toasted almonds. Bright, crisp, and sophisticated for entertaining.

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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup (2 oz) slivered almonds
  • 4 ounces good crusty bread, (torn into 1-inch pieces (crusts discarded, about 2 cups))
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 anchovy fillets, (minced (optional, see note))
  • 1 garlic clove, (finely grated or minced)
  • 2 tablespoons freshly squeezed orange juice
  • 1 1/2 tablespoons sherry vinegar
  • 2 teaspoons honey
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 3 cara cara or navel oranges
  • 4 heads red endive, (or a mix of red and white, trimmed and leaves separated)
  • 3/4 cup shaved parmesan cheese
PREP
15M
SODIUM
492MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.