A couple of weeks ago, my friend Laura and I meet up for dinner at a newer restaurant on the Peninsula, Gusto Social Bites, featuring the culinary talents of renowned Chef George Morrone, formerly of Aqua and Fifth Floor. The menu changes seasonally, reflecting fare that in in season. The dishes are inspiring. Noshing there is what inspired this recipe--Endive Salad with Cara Cara Oranges. This recipe is simple to prepare, and a perfect salad or starter.
What You'll Need
2 endives 1 cara cara orange 1 avocado 1 tablespoon goji berries goat cheese crumbles salt, to taste lemon vinaigrette (learn how to make it here: basic lemon vinaigrette
To make this salad, you will first want to peal off the leaves of the endives and place them in a bowl. You'll also want to peal the Cara Cara and take each individual slices apart. Place these in the same bowl as the endives, and drizzle the lemon vinaigrette over the two ingredients. By hand, mix and rub the Cara Cara and endives so that they are nicely coated. At this point I also sprinkled some salt—this will help bring out the flavors and bind the sweet and tartness together. I plated the salad on a flat plate to showcase the food by lining up and stacking the endives and placing the Cara Caras near or next the endives to create a balance of each. After, I sprinkled in the avocado, followed by the goat cheese and goji berries. (My goal was to create an attractive food presentation)
- 2 endives
- 1 cara cara orange
- 1 avocado
- 1 tablespoon goji berries
- goat cheese crumbles
- salt, to taste
- lemon vinaigrette
- Remove the leaves of the endives and peel the Cara Cara orange, taking apart the orange pieces. Place in a bowl and drizzle with the lemon vinaigrette. Sprinkle salt and rub the leaves and orange so that they are coated evenly.
- Plate your leaves by lining them Up and stacking. Place the Cara Cara on the plate to create a balance of the two ingredients.
- Next, place the avocado evenly and sprinkle in the goat cheese and goji berries