Belgian Endive, Orange and Date Salad

Recipe by COOKGIRl
READY IN: 20mins


  • Dressing
  • 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
  • 12
    teaspoon rose water, to taste (optional)
  • 1
    teaspoon grated orange zest
  • salt & freshly ground black pepper, to taste
  • Salad
  • 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)
  • 14
    cup roasted pistachios (changed from pecans)
  • 16
    fresh mint leaves (fresh only!)


  • *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.


“From 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.”