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.

Ingredients

• 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

Instructions

First, 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.

Remove the outer leaves of endives if they do not look appealing. Cut into bite size pieces. Rinse and pat dry.

Toast the walnuts in a 350F oven for a few minutes.

Whisk orange juice, olive oil, vinegar and orange peel in a medium bowl to blend. Season with salt and pepper.

Combine endive, arugula and orange slices in a large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.