1 medium orange (200g)
1 half-cup of finely chopped onion
1/2 cup of crisp, washed, and dried arugula leaves, cut into thin strips (20g)
3 small endives, washed, trimmed, and cut into thin strips (300g)
1 small red onion, cut into rings (80g)
1 tablespoon of fresh parsley, chopped or 1 teaspoon of dried parsley
For the dressing:
1 teaspoon of salt
2 tablespoons of vinegar
1 tablespoon of mustard seeds
1 and 1/2 tablespoons of olive oil
1 medium orange (200g)
1 half-cup of finely chopped onion
1/2 cup of crisp, washed, and dried arugula leaves, cut into thin strips (20g)
3 small endives, washed, trimmed, and cut into thin strips (300g)
1 small red onion, cut into rings (80g)
1 tablespoon of fresh parsley, chopped or 1 teaspoon of dried parsley
For the dressing:
1 teaspoon of salt
2 tablespoons of vinegar
1 tablespoon of mustard seeds
1 and 1/2 tablespoons of olive oil
Peel the orange and reserve the juice
Place the segments on a plate or bowl, setting aside the juice
Scrape out the interior of a salad bowl with garlic and discard it
Combine all ingredients except the orange juice and mix gently
Prepare the dressing: in a small bowl, combine well the orange juice, salt, vinegar, and mustard seeds
While whisking constantly with a hand mixer (chicote), add the olive oil slowly until the dressing thickens
Dress the salad with the dressing and serve immediately.
