Belgian Endive and Orange Salad

26 Reviews
87% would make this recipe again

Lettuce, Belgian endive, and orange in a lemon vinaigrette, with hazelnuts, and cranberries.

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Preparation : 15 min
170 calories/serving


1 Boston lettuce, or curly leaf 200 g
3 Belgian endive (Witloof), sliced crosswise 460 g
4 oranges, cut into 7-8 mm rounds 700 g
1/3 cup extra virgin olive oil 85 mL
3 tbsp lemon juice, freshly squeezed 1 lemon
2 tsp whole-grain mustard 10 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup hazelnuts, shelled [optional] 40 g
1/4 cup dried cranberries [optional] 30 g


  1. Rinse and dry the lettuce and belgian endive. Leave the lettuce leaves whole and arrange them on individual serving plates. Slice the endive crosswise into bite-size pieces and place the pieces over the lettuce leaves.
  2. Peel the oranges with a sharp knife, removing all of the white pith from the flesh. Save any accumulated juices. Cut the oranges into 7-8 mm rounds and arrange them on the individual plates.
  3. In a small bowl, pour in the oil, lemon juice, and reserved orange juice, then add the mustard. Whisk well, using a fork, until the vinaigrette is emulsified. Add salt and pepper to taste, then pour the vinaigrette over the individual servings. Add the hazelnuts and dried cranberries (optional). Serve.

Nutrition Facts Table

per 1 serving (200 g)


% Daily Value




13 g

21 %

Saturated 1.8 g
+ Trans 0 g

9 %


0 mg


30 mg

1 %


14 g

5 %


4 g

16 %


8 g

Net Carbs

10 g


2 g

Vitamin A

14 %

Vitamin C

86 %


5 %


5 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin C, Vitamin K
Good source of  :
Fibre, Potassium, Vitamin E
Source of  :
Calcium, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables 0
Fats 3

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26 Reviews (23 with rating only) 87% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

Delicious. Sweet, bitter and tart all at the same time. This salad was perfect with trout filets.

Useful 1
october 20, 2021 | I would make this recipe again

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.

Useful 0
january 02, 2013

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.

Useful 0

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