Salad with Belgian endive is easy and tasty, perfect if you’re looking for a quick, delicious, and light dish. Belgian endive is excellent both cooked and raw, as in this case, in a salad, or you can serve it simply with a dipping sauce. To prepare the salad with Belgian endive and oranges, I used live oranges, which means after peeling them, the segments are obtained by removing the skin that covers them, obtaining only the pulp. Belgian endive in salad is delicious and, unlike radicchio, has a less bitter taste. I also recommend trying the BAKED BELGIAN ENDIVE. Now let’s see how to make the salad with Belgian endive and oranges, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 2
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the salad with Belgian endive

2 orange (untreated)
2 heads Belgian endive
1.76 oz Taggiasca olives
to taste salt
to taste pepper
to taste extra virgin olive oil

How to prepare the salad with Belgian endive

Let’s start preparing the Salad with Belgian endive. Wash the orange well, and with a peeler, remove part of the peel, being careful not to take the white part because it’s bitter,
Then cut it into small pieces or julienne.
Then cut the orange in half and squeeze the juice,
then keep it in a cup.
Wash the heads of Belgian endive, remove any outer leaves that are stained or diseased, and cut it finely, then keep it in the serving dish.
Take the second orange and cut it live, meaning you need to remove the pulp from the segments by removing the skin, first cut off the two ends,
then cut off the peel and the white part following the shape of the orange.
Now retrieve the pulp of the segments, make cuts following the shape of the segment and reaching the center, thus removing the skin from each segment, continue in this way with the whole orange.
Then arrange the live orange segments on top of the Belgian endive,
add the chopped peel
the Taggiasca olives,
some salt,
some orange juice,
some pepper,
and finish with extra virgin olive oil.
Serve the Salad with Belgian endive, or keep it in the fridge until serving.