Winter Salad with Curly Endive

Curly endive is a winter vegetable that is very rich in nutrients, including vitamins A, C, and K, as well as minerals like iron and calcium. It can be boiled, baked, fried, or stewed, but it is best eaten raw. Since the raw leaves can be slightly bitter, we add sweet flavors to balance it out, ensuring a delicious result.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dressing

  • 60 ml Juice, orange

  • 2 spoons Vinegar, red wine

  • 5 spoon Oil, olive

  • 1 spoon Honey

  • pieces Salt, table

  • 1 bouquet Okra

  • 1 cup Pomegranate

  • 2 piece Orange, fresh

  • 2 handfuls Walnuts

Steps

  1. Wash the endive leaves thoroughly and dry them well. Use a knife to remove the tough stems, then tear or cut them into smaller pieces (strips) and place them in a bowl.

  2. Peel the orange and remove all the membranes and skin. Use a sharp knife to cut out the segments, which you add to the bowl with the endive along with pomegranate seeds and coarsely chopped nuts.

  3. Prepare the salad dressing by mixing orange juice, wine vinegar, olive oil, honey, salt, and pepper. Pour the dressing over the ingredients in the bowl. Gently toss and serve the prepared salad.

Nutrition Information (Per 100g)

  • Calories: 282.6 kcal
  • Fat: 26.62 g
    • Saturated Fat: 2.78 g
  • Carbohydrates: 9.49 g
    • Sugars: 5.79 g
  • Protein: 3.47 g
  • Fiber: 2.55 g

Advice

In the vegan version, replace honey in the dressing with another natural sweetener.