Embrace the bounty of the winter season with our Winter Endive Salad with Meyer Lemon Vinaigrette. This delightful recipe captures the essence of the season by featuring a medley of fresh and vibrant winter greens. Crisp endive, a seasonal favorite, takes center stage alongside thin slices of crunchy fennel and curly frisée, while perfectly cooked eggs provide a silky texture.
To complement these winter gems, we’ve crafted a zesty Meyer lemon vinaigrette that showcases additional winter season showstoppers. Clif Family Organic Estate Extra Virgin Olive Oil, Clif Family Solar Grown Raw Honey, and Clif Family Organic Meyer Lemon Marmalade add a burst of citrusy tanginess that perfectly balances the winter greens.
Get ready to satisfy your taste buds and nourish your body with this exquisite winter salad that celebrates the bountiful flavors of the season.
Winter Endive Salad with Meyer Lemon Vinaigrette
Recipe by the Clif Family Culinary Team
Yield: serves 4 as an appetizer
1 Tbsp. white wine vinegar or cider vinegar
1 Tbsp. lemon juice, freshly squeezed
1 tsp. Dijon mustard
½ tsp. shallot, minced
¼ tsp. salt
1/8 tsp. finely ground black pepper
One head of frisée (or 1 lb arugula)
Four heads of endive
One fennel bulb
4 whole eggs
Mix together all of the vinaigrette ingredients in a small bowl and set aside until ready for serving.
Trim the tops of the fennel bulb. Using a mandolin or sharp knife, slice the fennel bulb as thin as you can and add to a water bath with ice to wash and crisp the fennel. Strain water and place the fennel over some paper towels or kitchen towels to dry.
Cut the frisée into smaller, bite-sized pieces and wash in a water bath with ice. In a salad spinner, spin dry and keep cold. Reserve prepping the endive until ready to serve as it oxidizes quickly.
For the eggs, bring a small pot of water to a boil. Carefully lower the eggs into the water and cook for exactly 8 minutes. Transfer the eggs to an ice water bath to stop the cooking process. Once eggs are cool to touch, peel the shells and keep eggs whole until ready to serve. The yolks will be slightly underdone.
Cut the root end of the endive so that the whole leaves are easily removed.
Place the washed frisée, sliced fennel, and endive in a mixing bowl. Drizzle the Meyer Lemon Vinaigrette over the greens to taste and adjust the seasoning with additional salt and pepper as necessary.
Transfer the salad to a serving dish. Cut the four eggs in half and place them around the base of the salad. Serve alongside grilled or broiled white fish, roast chicken, or barbequed oysters.
SUGGESTED WINE PAIRINGS: