1 medium orange, peeled and segmented
1 clove of garlic, cut in half
1/2 cup of curly endive, washed and drained, cut into thin strips (20g)
3 endives, washed and drained, cut into thin strips
1 small red onion, cut into rings (80g)
1 tablespoon of fresh tarragon, chopped, or 1 teaspoon of dried tarragon
For the dressing
1 teaspoon of salt or to taste
2 tablespoons of vinegar
1 tablespoon of mustard in grain or prepared mustard
1 1/2 tablespoons of olive oil
1 medium orange, peeled and segmented
1 clove of garlic, cut in half
1/2 cup of curly endive, washed and drained, cut into thin strips (20g)
3 endives, washed and drained, cut into thin strips
1 small red onion, cut into rings (80g)
1 tablespoon of fresh tarragon, chopped, or 1 teaspoon of dried tarragon
For the dressing
1 teaspoon of salt or to taste
2 tablespoons of vinegar
1 tablespoon of mustard in grain or prepared mustard
1 1/2 tablespoons of olive oil
Peel the orange and remove the white pith
Cut into pieces over a plate or bowl, reserving the juice
Energize the cut surface of the garlic with a spoon and place it in a salad bowl along with the endive strips and curly endive
Add the orange segments and cebola and tarragon
Make the dressing: in a small bowl, mix well the salt, reserved orange juice, vinegar, and mustard
Add the olive oil in a thin stream while continuously mixing with a hand mixer until an emulsion forms
Dress the salad with the dressing and serve
52 calories per serving
