Clementine, Olive & Endive Salad
This recipe is from January 2005 Gourmet Magazine and is part of a feature of Roast Duck meal. Other posted as Glazed Duck with Clementine Sauce; Wild Rice and Bulgur with braised Vegetables; Chocolate Tart with Candied Clementine Peel.
CLEMENTINE, OLIVE AND ENDIVE SALAD -- Serves 8
1 Tbs red-wine vinegar
1 tsp sugar, or to taste
1/2 tsp salt, or to taste
1/4 cup EVOO
1-3/4 lbs clementines (7-11)
2 lb Belgial endives (6-8)
4 pale inner ribs of celery including leaves
1/2 cup Kalmata or other brine-cured black olives, pitted & slivered
1 cup drained cocktail onions (pickled) 5 oz, quartered
3/4 cup loosely packed fresh flat-leaf parsley leaves (Italian parsley)
Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with fresh ground pepper to taste.
Cut off tops and bottoms from clementines to expose fruit, then resting fruit on a cutting board, remove peel including all white pith, by cutting off vertial strips with a sharp paring knive. Cut segments free from innter membranes.
Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2 inch wide strips and put in a large salad bowl. Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, then gently toss salad with enough dressing to coat.
Chef's notes (not mine, Gourmet magazines notes)
Salad ingredients can be prepared 4 hours ahead and chilled separately in sealed plastic bags. Dressing can also be made 4 hours in advance and chiled, covered.