Endive and Green Apple Salad with Orange-Ginger Dressing
2 min readThis elegant first-course salad hails from Macau, a former Portuguese colony and the current gaming capital of the world, situated opposite Hong Kong facing the South China Sea.
MAKES 6 SERVINGS
3⁄4 cup orange juice, preferably freshly squeezed
1⁄2 tablespoon sugar
1⁄2 tablespoon chopped fresh ginger
1⁄4 teaspoon grated orange peel
1 teaspoon fresh lemon juice
1⁄4 teaspoon Chinese hot mustard
2 tablespoons chopped fresh cilantro
1 1⁄2 to 2 tablespoons fresh lime juice (about 1 lime)
1⁄2 tablespoon toasted (dark) sesame oil
Salt and freshly ground black pepper, to taste
4 large heads Belgian endive (about 4 ounces each), trimmed, halved crosswise, then cut lengthwise into thin strips
2 medium Granny Smith apples, peeled, if desired, and chopped
1 cup seedless mandarin orange segments, fresh (from about 2 mandarin oranges) or canned in juice, drained
1 tablespoon toasted pine nuts or sunflower seeds (optional)
In a medium saucepan, bring orange juice, sugar, ginger, and orange peel to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until liquid is reduced by half, 5 to 8 minutes. Stir in lemon juice and mustard and return to a boil over medium-high heat. Remove from heat and let cool completely. (At this point, mixture can be covered and refrigerated up to 2 days before continuing with the recipe.)
In a large bowl, whisk together the orange juice mixture, cilantro, lime juice, sesame oil, salt, and pepper. Add the endive and apple and toss well to combine. Divide evenly among 6 salad plates and garnish evenly with the orange segments and pine nuts, if using. Serve at once.
{PER SERVING} Calories 128 • Protein 5g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 10g • Sodium 80mg
