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
Shaved Endive and Brussels Sprout Citrus Salad
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 3 to 4 servings 1x
- ¼ pound Brussels sprouts
- 2 endives (preferably one red and one green)
- 1 small shallot
- 1 red grapefruit
- 1 large orange
- ¼ cup sliced almonds
- 2 ounces feta or goat cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- ¼ 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 ½ 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!
Millie | Add A Little says
This is such a stunning salad Erin! Pinned!
Wow, this sounds amazing. I'm not a HUGE fan of brussels sprouts, but I definitely like to find unique ways to eat them (and make them taste better!). Can't wait to try it!
Marita Madeloni says
That salad!!! Thank you so much for posting!!! I still have endive in my fridge so this salad is going to be made this week 🙂
heather @french press says
I would totally buy a salad cookbook, and that endive bouquet is SO fun.
Valentina @Hortus says
Well, this salad might be the perfect chance to finally try some raw Brussels 🙂 this screams 'detox' like hell! Ahah!
And by the way, you might not need a recipe for salad, but you surely need lots of inspiration to avoid falling into the same salad rut...If you ever write a salad cookbook, I'm in line *winks*
Jennifer @ Delicious Everyday says
That salad is gorgeous! And so is the endive bouquet!
Katie @ Whole Nourishment says
I love the citrus in this salad. You're right we don't need recipes for salads but it's nice to have recipes to remind of some of the best flavor combos. And what a fun looking initiative in support of the farm to fork movement. Love it!
Taylor @ Food Faith Fitness says
I have never wanted to face plant right into my screen more than I have when I saw all those FREAKING GORG photos!
This salad? I want it. NEED IT. GOT TO HAVE IT. And those bouquets are so pretty too! Pinned!
Molly Collins says
LOVE this salad! I completely agree - although a salad recipe is not always necessary, it's nice to have seasonal inspiration. Can not wait to try!
Maggie @ Veg Fiend says
Can you eat the endive roots?
Sarah @ SnixyKitchen says
I always default to the same salads, so I'd TOTALLY read your salad cookbook;) I don't use raw brussels sprouts often enough, so this one is getting added to my to-make list asap! These endive bouquets are so pretty and I love love love that shot you took of it!
It's been raining for days in my part of the world, so an idea of sun salad sounds just perfect for me... especially with lovely endives 🙂
Mmm this looks delicious - I think ill double up on almonds because im crazy about them haha! Should be good, right?