Recipe by COOKGIRl
From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) I used a head of white endive with the maroon/purple colored outer leaves.
Top Review by Elmotoo
yum!! everyone but THE PICKY ONE loved this! she drank the dressing. ;) I don't have medjool dates so i used 'regular' dates. I also used pecans. I didn't notice the rosewater or the mint so much. I love the contrasts between the sharp radish, slightly bitter endive, crunchy pecans, soft dates, sweet oranges.... made for NA/ME Tag. Thank you! :)
- 1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
- 1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar)
- 2 tablespoons freshly squeezed orange juice
- 2 teaspoons honey, softened to whisk easier
- 1⁄2 teaspoon rose water, to taste (optional)
- 1 teaspoon grated orange zest
- salt & freshly ground black pepper, to taste
- 6 radishes, thinly sliced (about 1/2 cup)
- 2 valencia oranges, peeled and sectioned (original recipe specified navel oranges)
- 3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
- 2 stalks celery, with the leaves (read *Note below)
- 6 medjool dates, pitted and slivered (read Tip below)
- 1⁄4 cup roasted pistachios (changed from pecans)
- 16 fresh mint leaves (fresh only!)
Directions See How It's Made
- *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
- Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
- For the dressing, whisk all of the ingredients in a small bowl.
- To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
- Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
- Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.