This salad. I think that if I were given the opportunity to write any cookbook I ever wanted, it would be a salad book. I know, does one really need a recipe for salad. In my defense- there are hundreds, even thousands of potential combinations that I think having a few salad recipes is a good place to start!
This salad is my “I haven’t felt the sun for days” sunshine salad. The red from the endives accompanied by the beautiful color of the citrus makes this salad pop. I also have a small love affair with shaved Brussels sprouts (but if raw Brussels sprouts aren’t your thing, swap in for lettuce, arugula-my favorite, or spinach).
Beyond this salad, I wanted to let you guys in a something cool happening with one of my favorite Sacramento-local companies. This year California Endive is selling their beautiful endive bouquets for Valentine’s day (if you are curious what’s below the burlap, this instagram photo caused quite a shock for some!) While I was excited to have a part in this (I shot the photos of the endives/bouquets), I was even more excited that $2.14 of each bouquet sold goes to one of my favorite non-profits: Food Literacy Center.
At any rate, if you’re looking to send something to that special someone this year, maybe think about this edible bouquet (because who doesn’t love something beautiful and edible!)
PS: California Endive invited a few amazing women who fuel the farm to fork movement here in Sacramento to lunch to celebrate plus do a small shoot for these bouquets! Above is just one of the shots from the day (and you can see the rest o my friend Marita’s site!) I’m totally the creeper who hides in the back because if you hadn’t guessed, I’m WAY more comfortable behind the camera (and I’m still in that awkward ‘is she pregnant or did she binge on pizza for a week’ phase of pregnancy.)Print
- 1/4 pound Brussels sprouts
- 2 endives (preferably one red and one green)
- 1 small shallot
- 1 red grapefruit
- 1 large orange
- 1/4 cup sliced almonds
- 2 ounces feta or goat cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 teaspoon sea salt
- Using a sharp mandoline or a food processor equipped with a slicing blade (my preference), shred the brussels sprouts, endives, and shallot. If using the mandoline, use the stem of the Brussels sprout and endive to shred and if using the food processor, slice the end off. Place the mixture in a large bowl and break up any large pieces of Brussels sprouts.
- Cut the peel from the outside of the grapefruit and orange. Separate into sections and remove the membrane from the outside of each slice and cut any large citrus chunks into smaller pieces. Add the fruit to the shredded endive mixture along with the almonds and cheese.
- In small jar with lid, shake together the olive oil, lemon juice, honey, and salt. Pour 1/2 the mixture over the salad and toss until everything is well combined and salad is dressed. Add more of the dressing if needed (this will all depend on how juicy the citrus was to begin with.) Serve immediately or let sit for an hour allow brussels sprouts to soften.
*If you choose to not serve the salad right away, the texture will be more akin to a slaw. I recommend tossing with some cooked grains or you could even add a bit of lettuce or arugula to the mix!