Bright and balanced in flavor, this refreshing slaw is as delicious as it is healthy.
Ingredients
¾ to 1 lb endive (about 3-4 endives; I used a mix of red and white California endive)
1½ tablespoons lemon juice
1 tablespoon olive oil
½ tablespoon honey (more or less to taste)
1 teaspoon lemon zest
¼ teaspoon coarse salt
1 pinch black pepper
1 naval orange, peeled, halved, and thinly sliced horizontally
4 scallions, white and green parts, thinly sliced on a diagonal
2 tablespoons dried cherries (or any dried fruit you like), coarsely chopped
Instructions
Trim the bottom off each endive, and then cut each in half lengthwise; cut out the core the same way you would with a head of cabbage. Thinly cut each endive cross-wise into about ⅛-inch thick slices.
Whisk together the lemon juice, olive oil, honey, lemon zest, salt, and pepper in a medium-sized bowl.
Gently toss the endive and all remaining ingredients in the dressing; serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/endive-citrus-slaw/