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Endive salad

Endive Salad with Parmesan & Orange

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


This endive salad recipe is a mix of refreshing, tangy and sweet! Combine this bitter green with orange, Parmesan and red wine vinaigrette.


  • 3 heads Belgian endive
  • 1/2 cup thinly sliced radicchio
  • 2 oranges, plus zest
  • 2 tablespoons sliced almonds
  • Pecorino or Parmesan cheese, shaved
  • 1/4 cup Red Wine Vinaigrette


  1. Cut off the bottom 1/2-inch of the endives. Cut the leaves in half lengthwise, leaving most of the smaller leaves whole. Rinse the leaves and blot them dry with a towel or place in a salad spinner to dry.
  2. Zest one orange. Then cut both of the oranges into segments (or simply remove the pieces).
  3. Make the Red Wine Vinaigrette.
  4. Place the endive leaves on a large plate or platter, or on individual plates. Top with the sliced radicchio, orange zest and slices, sliced almonds and shavings of Pecorino or Parmesan cheese. Top with the red wine vinaigrette (taste and add more if necessary).
  • Category: Salad
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegetarian