Romaine, Endive and Orange Salad - Strabanzer Photography
Alpharetta,    03/03/2018<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License

Based on a recipe from Anna at Epicurious


INGREDIENTS

3 tablespoons extra-virgin olive oil

2 tablespoons orange juice (preferably fresh, but I have used bought OJ and nobody died)

4 teaspoons sherry vinegar

¼ teaspoon kosher salt

1 teaspoon coarsely ground black pepper, divided

1 orange (of a type that is easily segmented, such as a Sumo) divided into segments

2 small heads of purple or white endive, leaves separated

1 small romaine lettuce, leaves separated and thicker bottom stem removed

¼ cup parsley leaves (orig recipe says the tender stems are OK, but I tried to minimize those as I don't like stems on leafy things)

½ oz Gouda, preferably goat's milk, grated (about ¼ cup).    (Margot didn't like the cheese so on remaking the recipe I omit it)  

A mixing bowl large enough to hold all the ingredients comfortably


METHOD

Whisk the oil, orange juice, vinegar, salt, and ½ teaspoon pepper in a large bowl.

Add the orange segments, endive, romaine, and parsley and toss with your hands until the ingredients are well coated.

Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind.

Top with Gouda and remaining ¾ teaspoon pepper.


NOTES

As you may know, I grew up in South Africa where almost everyone refers to the segment of an orange as a "skyfie" [pronounced skay-fee].    So if you want to appear worldly in front of your guests, casually comment on the color of flavor of the skyfies.

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The original poster suggested that it might be romantic for a couple to share this, with either forks or fingers, off one plate.      Maybe.   But you'll end up with a dressing-splashed table cloth!