Perfect for those sweltering New York summer nights, this salad is a wonderful option for when the weather is suppressing your appetite. Although it’s a salad, the smoked salmon ensures that it is a satisfying dinner. The salad dressing is made from orange juice and is very refreshing. The combination of the sweetness of the orange juice and the saltiness of the smoked salmon activates the bliss point, and the watery yet crisp addition of the endives makes it a perfect salad for summer.
Pecan nuts are added to give the texture, but of course other nuts such as walnuts or almonds are also welcome.
Smoked Salmon and Endive Salad with Oranges
For 2 people
INGREDIENTS
- 4 oz smoked salmon
- 4 endives
- 2 oz goat cheese
- 2 oranges
- 1/4 c pecans
- 2 tbsp. extra virgin olive oil
- Pinch of salt and pepper
INSTRUCTIONS
Preparation
- Cut off and discard the top and bottom tips of endives and soak in cold water.
- Peel, remove white pith and segment one orange.
- Juice the other orange until you have 1/3 cup.
- Break pecans into small pieces and prepare a toaster or oven so that they can be lightly toasted just before the salad is complete.
Instructions
- Add salt and pepper to 1/3 cup of orange juice and mix well, then add olive oil and mix well. (Dressing completed)
- Drain the endives well and serve in two plates.
- Top them with peeled oranges, goat cheese and smoked salmon.
- Mix the dressing again and drizzle on the salad.
- Lightly toast the pecans until fragrant, then sprinkle over the salad. Enjoy!
[Photos and styling by Hitomi Watanabe Deluca]
