Endive, Arugula and Orange Salad

The South Arm Older Adults Cooking Club met again for another fun cooking session.

Michelle picked this Endive, Arugula and Orange Salad to introduce a vegetable which we seldom use which is endive. Endive has a slight bitter taste which is nicely balanced by the sweet orange and peppery flavor of arugula.

Michelle also pointed out that endive is great to be used as a vessel to serve food.


  • 2 medium-size seedless oranges
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons walnut oil or olive oil
  • 1/2 teaspoon grated orange peel
  • 4 medium-size heads Belgian endive
  • 1 large bunch arugula, ends trimmed
  • 1/2 cup walnuts, chopped


Source: this recipe is from Bon Appetit; April 1996

Serves 6


Arugula-Endive-Orange-Walnut-Salad-04First, grate the orange peel.

Using a sharp knife, cut away all peel and white pith from oranges. Cut oranges into 1/4-inch thick slices. Cut each slice in half. Set aside.

Arugula-Endive-Orange-Walnut-Salad-03Remove the outer leaves of endives if they do not look appealing. Cut into bite size pieces. Rinse and pat dry.
Arugula-Endive-Orange-Walnut-Salad-07Toast the walnuts in a 350F oven for a few minutes.
Arugula-Endive-Orange-Walnut-Salad-06Whisk orange juice, olive oil, vinegar and orange peel in a medium bowl to blend. Season with salt and pepper.
Arugula-Endive-Orange-Walnut-Salad-05Combine endive, arugula and orange slices in a large bowl.

Add vinaigrette and toss to coat.

Sprinkle with walnuts.

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