Orange and Endive Salad with Chrysanthemum Petals

Name: Orange and Endive Salad with Chrysanthemum Petals
Cuisine: Israeli
Ingredients: 4-5 heads Belgian chicory; 4 large, thin-skinned oranges (seedless navels if possible); 2 tablespoons walnut or sunflower oil; 2 tablespoons walnut or sunflower oil; 1 tablespoon fresh lemon juice; 2 teaspoons chopped fresh mint; 1 teaspoon sugar or clear honey; 1 teaspoon sugar or clear honey; ½ teaspoon sea salt; speck of white pepper; 2 tablespoons pine kernels; petals from 1 large, non-dyed chrysanthemum flower or other edible flower; petals from 1 large, non-dyed chrysanthemum flower or other edible flower

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Edible flower petals add a romantic touch to this pretty salad, an enticing combination of mint, citrus and chicory, mellowed by lightly toasted pine kernels. Nasturtiums or tiny pansies can also be used in place of the chrysanthemum petals.

Ingredients

4-5 heads Belgian chicory
4 large, thin-skinned oranges (seedless navels if possible)

Asia
Israel
Vegetarian
Gluten-free

Method

Cut the ends off the chicory and separate the leaves. Peel the oranges as you would an apple, removing the white pith as well and divide into segments. Reserve any free orange juice and add to the dressing ingredients. Shake the dressing ingredients together in a jar to form a slightly thickened emulsion, about 1 minute.

Toss the pine kernels in a heavy-based frying pan over mode