This zingy mélange of endive, radicchio, and orange with mint vinaigrette is a great way to start any Thanksgiving dinner.

Reprinted from Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein. Copyright © 2008 by Joyce Goldstein. With the permission of the publisher, W.W. Norton & Company, Inc.

This recipe is from O's Thanksgiving menu.
Servings: Serves 6
Mint vinaigrette:
  • 1/4 cup plus 2 Tbsp. fresh lemon juice
  • 3/4 cup chopped fresh mint
  • 1/4 cup red wine vinegar
  • 1 tsp. honey
  • 1/2 tsp. sea salt
  • 1 1/4 cups olive oil
  • 3 small heads Belgian endive red or white
  • 2 medium or 3 small heads radicchio
  • 1/2 cup fresh mint leaves plus 1/4 cup slivered mint for garnish (optional)
  • 3/4 cup mint vinaigrette
  • 3 blood or navel oranges peeled, pithed, and seeds removed, cut into 1/4-inch-thick slices
To make mint vinaigrette: Combine 1/4 cup lemon juice and 1/4 cup chopped mint in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a mixing bowl, pressing leaves against strainer to extract all liquid (there will be about 1/4 cup). Add remaining ingredients; whisk together.

To make salad: Remove root ends from endive and separate leaves. Cut radicchio heads in half and pull apart leaves. Wash and dry. Toss endive, radicchio, and mint leaves with vinaigrette. Distribute among 6 salad plates. Top with orange slices. Sprinkle with slivered mint if desired. Serve immediately.


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