Endive Salad with Parmesan & Orange

This endive salad is crisp, refreshing, and beautifully balanced with sweet citrus, slightly bitter greens, and nutty cheese. I love how it feels elegant enough for entertaining yet simple enough to throw together for a quick lunch or side dish.

Why You’ll Love This Recipe

I love this salad because it’s light, colorful, and full of contrasting flavors. The oranges add sweetness, the endive and radicchio bring a pleasant bitterness, and the shaved Parmesan or Pecorino ties everything together with a savory touch. The almonds add just the right crunch, making every bite interesting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 heads Belgian endive
½ cup thinly sliced radicchio
2 oranges, plus zest
2 tablespoons sliced almonds
Pecorino or Parmesan cheese, shaved
¼ cup Red Wine Vinaigrette

Directions

1. Wash and trim the endive, then slice it into bite-sized pieces.
2. Thinly slice the radicchio and add it to a large salad bowl with the endive.
3. Peel the oranges, cut them into segments, and zest one of them. Add both the segments and zest to the salad.
4. Toast the sliced almonds lightly in a dry skillet until golden, then let them cool.
5. Add the almonds and shaved Parmesan or Pecorino to the bowl.
6. Drizzle with the red wine vinaigrette and toss gently to coat.
7. Serve immediately as a side salad or light starter.

Servings and Timing

This recipe makes about 4 servings as a side salad. It takes around 15 minutes to prepare, making it quick and easy for any meal.

Variations

Sometimes I swap the oranges for blood oranges or grapefruit for a colorful twist. Walnuts or pistachios can be used instead of almonds for a different crunch. If I want to add more richness, I like to sprinkle in some crumbled goat cheese or blue cheese.

Storage/Reheating

This salad is best enjoyed fresh, since the citrus and vinaigrette can make the greens soggy if stored too long. If I want to prep ahead, I keep the components separate and toss them together just before serving. Leftovers can be stored in the refrigerator for up to 1 day, but the texture is best right after making it.

FAQs

Can I make this salad ahead of time?

Yes, I prepare the ingredients in advance but keep the dressing separate until I’m ready to serve.

What can I use instead of endive?

I sometimes use romaine, butter lettuce, or arugula if I don’t have endive on hand.

Can I replace Parmesan with another cheese?

Yes, Pecorino works beautifully, or I sometimes use goat cheese for a creamier option.

Do I need to toast the almonds?

Toasting isn’t required, but I love the extra flavor and crunch it gives.

Can I use bottled vinaigrette?

Yes, a good quality bottled red wine vinaigrette works fine, though I prefer homemade for freshness.

How do I segment the oranges neatly?

I cut off the peel and pith with a sharp knife, then slice along the membranes to release clean segments.

Can I add protein to make it a meal?

Yes, grilled chicken, shrimp, or even seared salmon pair really well with this salad.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I use a different type of nut?

Absolutely—walnuts, pistachios, or hazelnuts work well as substitutes.

How can I make this salad more filling?

I sometimes add avocado slices or serve it with a grain like quinoa on the side.

Conclusion

This endive salad with Parmesan and orange is one of my favorite ways to enjoy a fresh, elegant side dish. The combination of crisp greens, citrus, nuts, and cheese creates a balance of flavors that always impresses. It’s quick to make, versatile, and perfect for both everyday meals and special occasions.

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