Salad: United States – Charred Endive, Fennel, and Citrus Salad with Sherry-Dijon Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 5 min

Total 25 min

Ingredients

3 small heads Belgian endive, halved lengthwise
2 cups (60 g) baby arugula, loosely packed
1 small fennel bulb, cored and very thinly shaved (about 1 cup / 100 g)
1 large navel orange, zested then segmented (reserve 1–2 tbsp / 15–30 ml juice)
1 ruby grapefruit, segmented (optional but recommended)
1 / 3 cup (40 g) Marcona almonds, toasted and roughly chopped
1 / 3 cup (30 g) Parmigiano-Reggiano, shaved
2 tbsp (8 g) fresh chives, finely chopped
1 tbsp (4 g) fresh tarragon, finely chopped
1 tbsp (15 ml) olive oil (for searing endive)
Kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 small shallot, very finely minced (about 1 tbsp / 15 g)
1 tsp (2 g) orange zest
1 / 4 cup (60 ml) extra-virgin olive oil
Pinch of kosher salt and black pepper

Instructions

Prep the citrus: Zest the orange, then segment the orange (and grapefruit, if using), catching 1–2 tablespoons of juice from the membranes for the vinaigrette. Set segments aside.
Make the vinaigrette: In a small bowl, whisk together sherry vinegar, Dijon, honey, minced shallot, orange zest, and the reserved citrus juice. Slowly whisk in the extra-virgin olive oil until emulsified. Season with a pinch of salt and pepper.
Char the endive: Heat a cast-iron skillet or grill pan over medium-high until hot. Brush the cut sides of the endives with 1 tablespoon olive oil; season with a pinch of salt and pepper. Sear cut-side down 2–3 minutes until well charred and just tender. Let cool slightly, then slice crosswise into 1-inch pieces.
Assemble the greens: In a large bowl, combine arugula, shaved fennel, charred endive, chives, and tarragon. Drizzle with about half the vinaigrette and toss gently to coat.
Finish and serve: Arrange the dressed greens on a platter. Scatter the orange (and grapefruit) segments over the top, then sprinkle with toasted almonds and shaved Parmigiano-Reggiano. Drizzle with additional vinaigrette to taste and finish with a few grinds of black pepper. Serve alongside the steak to cut richness and complement the garlic-herb butter and mushrooms.