Endive Citrus Salad


  • Trim the bottom off each endive, and then cut each in half lengthwise, cutting out the core the same way you would with a head of cabbage. 

  • Thinly cut each endive crosswise into about 1/8-inch thick slices.

  • Whisk together the lemon juice, olive oil, honey, lemon zest, salt, and pepper in a medium-sized bowl. Gently toss the endive and all remaining ingredients in the dressing. Serve.

  • ¾ pounds red or white endive

  • 1-½ Tablespoon Lemon Juice

  • 1 Tablespoon Olive Oil

  • ½ Tablespoons Honey, More Or Less To Taste

  • 1 teaspoon Lemon Zest

  • ¼ teaspoons Coarse Salt

  • 1 pinch Black Pepper

  • 1 whole Navel Orange, Peeled, Halved, And Thinly Sliced

  • 4 whole Scallions, White And Green Parts, Thinly Sliced On A Diagonal

  • 2 Tablespoons Dried Cherries (or Any Dried Fruit You Like), Coarsely Chopped