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Recipe: Endive, Orange and Date Salad

Serves: 4
Source: Susan Russo




1 tablespoon plus 1 teaspoon extra virgin olive oil

1 tablespoon unseasoned rice vinegar

2 tablespoons freshly squeezed orange juice

2 teaspoons honey

1 teaspoon grated orange zest


6 radishes, thinly sliced (about 1/2 cup)

2 navel oranges, peeled and sectioned

3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)

2 inner white stalks of celery with the leaves, thinly sliced on a diagonal

6 Medjool dates, pitted and slivered

1/4 cup toasted pecans, slivered

16 fresh mint leaves

Salt and freshly ground black pepper

For the dressing, whisk all of the ingredients in a small bowl.


To make individual salad stacks, place radish slices in a circle in the middle of a plate. Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pecans and fresh mint leaves. Repeat with remaining three dishes. Drizzle with dressing, and garnish with orange zest, celery leaves or mint. Picture from

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