Endive, Orange and Parsley Salad
Serves 8
5 oranges (navel or temple) or tangelos
½ cup nut oil or extra-virgin olive oil
2 bunches flat-leaf parsley
1 tsp. coarse salt
½ tsp. freshly ground black pepper
4 large Belgian endives
With a paring knife, cut off the top and bottom of 4 oranges and cut away the skin and white pith. Quarter them and then cut into thin slices. Place in a large salad serving bowl and squeeze the juice from the remaining orange over them. Add the oil and toss lightly.
Wash the parsley and shake or spin dry. Remove the leaves with a knife and coarsely chop. Add to the oranges in the bowl. Season with the salt and pepper.
Cut the endives in half, then into diagonal slices, and add to the salad. Toss again and serve.
Planning ahead: The oranges and parsley may be cut up to one day ahead and kept in covered containers in the refrigerator until ready to use. The endive should be cut and tossed into the salad right before serving to prevent discoloration.
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