artichoke, endive and walnut salad
carciofi in insalata con noci e indivia belga
TOTAL TIME: 30 minutes
MAKES: 4 servings
A combination of bright orange, nutty walnut, earthy artichoke, and bitter endive makes each bite different and utterly delicious. Though you can definitely serve this salad before of after a meal, its heary texture makes it a great side dish for braises and roasts, too.
- 2 tablespoons fresh lemon juice
- 12 baby artichokes
- 1 large navel orange
- 1/4 cup extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- 3 medium Belgian endives, cut crosswise on a diagonal into 2-inch pieces
- 1/3 cup walnut pieces, roughly chopped
Fill a large bowl halfway with cold water and several ice cubes; add lemon juice.
Peel artichoke stems. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips. Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then cut in half lengthwise and thinly slice; drop slices into acidulated water. Repeat with remaining artichokes.
From orange, zest enough peel to make 1/2 teaspoon; place in a large bowl. Using a sharp paring knife, cut peel and white pith from oranges, then cut each section of fruit away from membrane, cutting as close to membrane as you can. Cut sections in half crosswise and set aside. Squeeze enough juice from membrane to make 1/4 cup; add to bowl with zest. To orange juice mixture, add oil, 1/4 teaspoon salt and pinch pepper; whisk together dressing.
Drain and pat dry artichokes; add to bowl with dressing, toss to combine and let stand 10 minutes. Add orange sections, endives and walnuts; gently toss to combine.
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