
Lettuce, Belgian endive, and orange in a lemon vinaigrette, with hazelnuts, and cranberries.
??? | Boston lettuce, or curly leaf | ??? | |
??? | Belgian endive (Witloof), sliced crosswise | ??? | |
??? | oranges, cut into 7-8 mm rounds | ??? | |
??? | extra virgin olive oil | ??? | |
??? | lemon juice, freshly squeezed | ??? | |
??? | whole-grain mustard | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | hazelnuts, shelled [optional] | ??? | |
??? | dried cranberries [optional] | ??? |
per 1 serving (200 g)
Amount % Daily Value |
Calories 170 |
Fat 13 g 21 % |
Saturated
1.8 g
9 % |
Cholesterol 0 mg |
Sodium 30 mg 1 % |
Carbohydrate 14 g 5 % |
Fibre 4 g 16 % |
Sugars 8 g |
Net Carbs 10 g |
Protein 2 g |
Vitamin A 14 % |
Vitamin C 86 % |
Calcium 5 % |
Iron 5 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
Vegetables | 0 |
Fats | 3 |
Delicious. Sweet, bitter and tart all at the same time. This salad was perfect with trout filets.
Loved the mix of sweet and bitter. I ended up adding about a tsp of honey to the vinaigrette and I added almond slivers instead of the hazelnuts and forwent the cranberries. Next time, I think I will cut the lettuce leaves in half just to make it easier to eat them.
First time I eat endive and I was surprised at how bitter it is alone. But paired with the orange it doesn't taste that bitter. Nice refreshing salad.