Endive, Roasted Red Pepper, and Black Olive Salad


Endive, Roasted Red Pepper, and Black Olive Salad 

Ingredients:

  • 1/4 cup golden raisins
  • 1 navel orange, cut into sections, juice reserved
  • 1/4 cup balsamic vinegar
  • 5 tablespoon extra virgin olive oil
  • 1 teaspoon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped fresh basil
  • Salt and freshly ground black pepper
  • 3 heads endive
  • 3 red bell peppers, roasted and quartered
  • 1/2 cup pitted and chopped kalamata olives
  • 1/2 red onion, thinly sliced
  • 6 ounce ball buffalo mozzarella, sliced lengthwise into 5 pieces, then cut into strips
  • 6 large multigrain crostini

Directions:

Prepare multigrain crostini by rubbing a crushed garlic clove on a 3/4 inch thick slide of multigrain baguette, brush with olive oil, dust with salt and pepper, and place on a baking sheet in a 375 oven for 13 minutes, or until golden brown but still chewy.

Combine the raisins, reserved orange juice, and balsamic vinegar in a small bowl. Let the raisins soak for 30 minutes. Drain the raisins and set aside; reserve the marinating liquid. Whisk the olive oil, mustard, garlic, basil, marinating liquid, salt, and pepper together in a large bowl.

Cut the endive heads in half and then slice them thinly into sticks. Add the sliced endive, roasted peppers, olives, onion, orange segments, and soaked raisins to the bowl and toss. Add the mozzarella strips to the bowl. Toss again. Divide the salad among 6 bowls and top with the crostini.

Yield:

6 servings

Source:

This recipe is courtesy of Chef Frank McClelland, world-class chef and owner of L’Espalier restaurant in Boston. He is one of the nation’s master chefs and was early to embrace the farm-to-table or "locavore" dining philosophy. This recipe is from his cookbook Wine Mondays: Simple Wine Pairings with Seasonal Menus.


 
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  • Nutrition Tip

    Endive is a leafy vegetable that can add a big nutrient burst to your salad. Endive is a good source of fiber, vitamin A, vitamin K, and folate. Adding different fruits and vegetables to your diet can help keep you feeling your best during treatment, and provide cancer-fighting properties in general. Eating a variety of plant based foods ensures that you are also getting an array of micronutrients, which all play an important role in keeping you healthy.

    This salad features a typical Italian combination of bitter greens, sweet vegetables (and raisins), and salty olives. Creamy mozzarella and crunchy multigrain crostini round out the dish, helping the flavors come together to make a great starter salad. Organic vegetables are preferred, when possible.

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