Clementine, Olive, and Endive Salad

Ingredients for Clementine, Olive, and Endive Salad

• 2 colheres de sopa de vinagre de vinho tinto

• 1 teaspoon sugar, or to taste

• 1/2 colher de chá de sal, ou a gosto

• 60ml de azeite de oliva extra-virgem

• 800g clementines (7 to 11)

• 900g Belgian endives (6 to 8)

• 4 pale inner ribs of celery, including leaves

• 1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers

• 160g drained cocktail (pickled) onions (140g), quartered

• 3/4 cup loosely packed fresh flat-leaf parsley leaves

Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with pepper.

Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife. Cut segments free from inner membranes.

Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.

Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, then gently toss salad with enough dressing to coat.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.