Parsley is one of the most reliable additions to a dish, but what about making it take center stage? This salad can be the perfect light start to heavier dishes served in colder months, like shepherd’s pie or baked chicken casserole, bringing a pop to winter meals. An ingredient as strong and sweet as an orange is a perfect companion for the parsley and the sharp crunch of endive.
Blood and cara cara oranges are usually available only in winter, so feel free to change the variety if you find they aren’t available. Make sure to check the quality of the oranges you are purchasing though: mealy, off-season citrus will make the entire dish lose its character. You want fragrant oranges that aren’t too firm. You can also substitute other lettuces for endive, but choose a sharper variety (like arugula or radicchio) to keep the contrast with the sweetness of the orange. Lastly, if you can’t find sherry vinegar, you can use red wine vinegar instead.
3 to 4
medium-sized oranges (blood oranges or cara cara, if in season)
chopped endive (preferably Belgian, about 2 endives)
extra-virgin olive oil
Pinch of salt
Peel and segment your oranges. If you want to go the extra mile, peel the oranges with a knife over the salad bowl to catch the juice. Remove all of the pith and cut the fruit segments out between each membrane using the knife: this is called supreming, and it makes the salad look more polished. Set aside the membranes of the oranges for the dressing: they still have plenty of juice.
Toss the oranges with the endive, walnuts, and parsley. In a smaller bowl combine the olive oil and sherry vinegar. Squeeze out any excess liquid from the orange membranes and then whisk the dressing together. Toss the salad with the dressing, add a pinch of salt, and serve.