A month or so ago, I received a giant box of California endives from California Vegetable Specialties to use in my recipe for the January Kitchen Play Progressive Party. I ended up with lots of endives left over to enjoy: this Endive and Satsuma Mandarin Salad is another of the recipes I made with them.
California endive is grown throughout the year, so while it’s not a local food for me, it’s still a healthy choice for winter salads. Here, the bitter raw endive meets up with sweet satsuma mandarin oranges. A little creamy goat cheese and minced parsley join the party, then everything is drizzled with olive oil. Very simple and very delicious.
I love satsumas because they are seedless and easy to peel, but any type of citrus can be substituted for the mandarin oranges: try clementines, tangerines, or blood oranges, or use sliced or sectioned white or pink grapefruit. It is best to choose citrus that peels easily, but if yours doesn’t, use a sharp paring knife to cut the peel and pith away from the citrus flesh.
Don’t forget that Kitchen Play is holding a contest for anyone who wants to cook my braised endives (it’s fine to come up with your own variation, too) or any of the other endive recipes on this month’s Progressive Party menu. The winner for each course will receive $100, so check out Kitchen Play for the full details, how to enter, and a look at the other recipes for inspiration. You can try one or all of the courses in the January menu…the contest runs through January 31, 2011.
This post is linked to Simple Lives Thursday.
Recipe for Endive and Satsuma Mandarin Salad
- * 2 heads of California endive bottoms trimmed off and leaves separated
- * 2 Satsuma mandarins peeled and then sliced cross-wise
- * 1-2 oz. crumbled goat cheese
- * 2-4 tablespoons minced parsley
- * Good quality olive oil
- 1. Arrange endive leaves on two plates, then top with sliced citrus, crumbled goat cheese, and parsley.
- 2. Drizzle olive oil over the salad before serving.