Winter Endive and Citrus Salad Recipe


  • Servings: 4
  • Prep time: 10 minutes
  • Total time: 25 minutes


  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 navel oranges, supremed, juices saved
  • kosher salt and freshly ground black pepper, to taste
  • 1/3 cup|45 grams toasted and roughly chopped pecans
  • 20 pitted castlevetrano olives, halved by hand
  • 10 pitted medjool dates, halved
  • 2 endive, trimmed and leaves separated
  • 1 head butter leaf lettuce, leaves torn
  • 1 treviso, trimmed and leaves separated


Whisk together the oil, vinegar, orange juice, salt, and pepper in a large bowl. Toss the olives, dates, pecans, endive, lettuce, and orange segments in the dressing and transfer to a serving platter.