Clementine, Olive, and Endive Salad

Clementine, Olive, and Endive Salad
Photo by Mikkel Vang


  • 1 ¾ pounds clementines
  • 2 pounds Belgian endives
  • 4 pale inner ribs of celery
  • 1 cup cocktail (pickled) onions
  • 2 tablespoons red-wine vinegar
  • ½ cup Kalamata or other brine-cured black olives
  • 1 teaspoon sugar
  • + 3 more ingredients
    • ¼ cup extra-virgin olive oil
    • ¾ cup parsley
    • ½ teaspoon salt

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 w...

View full recipe at Epicurious


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