Name: Endive, Romaine, and Orange Salad for Two
Cook time: 12 minutes
Total time: 12 minutes
Yield: 2 servings
Ingredients: 3 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh orange juice; 4 tsp. sherry vinegar; 1/4 tsp. kosher salt; 1 tsp. coarsely ground black pepper, divided; 1 orange, preferably Cara Cara, cut into segments; 1 small head of purple or white endive, leaves separated; 1 small romaine heart, leaves separated; 1/4 cup parsley leaves with tender stems; 1/2 ounce Gouda, preferably goat's milk, grated (about 1/4 cup)

Image may contain Food Dish Meal Cutlery Fork Platter Plant and Lunch

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

Recipe information

Total Time
12 minutes
Yield
2 servings

Ingredients

3 Tbsp. extra-virgin olive oil

2 Tbsp. fresh orange juice

4 tsp. sherry vinegar

1/4 tsp. kosher salt

1 tsp. coarsely ground black pepper, divided

1 orange, preferably Cara Cara, cut into segments

1 small head of purple or white endive, leaves separated

1 small romaine heart, leaves separated

1/4 cup parsley leaves with tender stems

1/2 ounce Gouda, preferably goat's milk, grated (about 1/4 cup)

Preparation

Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.