Clementine, Olive, and Endive Salad

Ingredients for Clementine, Olive, and Endive Salad

• 2 tablespoons red-wine vinegar

• 1 teaspoon sugar, or to taste

• 1/2 teaspoons salt, or to taste

• 60ml extra-virgin olive oil

• 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

How to make Clementine, Olive, and Endive Salad

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.