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  • Blood Orange, Bean and Endive Salad with Torn Croutons

    Ingredients

    Torn Croutons

    Yield: 8 Portions

    • Ingredients
      Amount
    • Whole grain batard, or other sour dough bread, hand torn into ½ -1” pieces
      1 cup
    • Garlic, smashed with salt
      ½ tsp.
    • Extra-virgin olive oil
      1 oz.
    • Parmesan, finely grated
      1 Tbsp.
    • Salt
      as needed
    • Black pepper, ground
      as needed

    Citrus Vinaigrette

    • Ingredients
      Amount
    • Orange juice
      1 cup
    • Shallots, minced
      2 Tbsp.
    • Champagne vinegar
      ¼ cup
    • Extra virgin olive oil
      ½ cup

    Salad

    • Ingredients
      Amount
    • Red kidney beans, cooked, rinsed, drained
      1 cup
    • White kidney beans, cooked, rinsed, drained
      1 cup
    • Navy beans, or cannellini beans, cooked, rinsed, drained
      1 cup
    • Lemon juice
      2 Tbsp.
    • Extra virgin olive oil
      2 Tbsp.
    • Red or white endive, sliced on bias ¼” thick
      1 cup
    • Celery, peeled, sliced thin on bias
      1 cup
    • Fennel, sliced thin
      1 cup
    • Green onions, sliced
      ¼ cup
    • Fennel fronds
      ¼ cup
    • Blood orange and orange segments, no pith
      2 cups
    • Arugula
      1 cup

    Method

    For the Torn Croutons:

    1. Place the red Place the bread on a sheet pan and let sit out overnight to dry.
    2. Combine the garlic, olive oil, cheese, salt and pepper in a bowl. Toss with the bread.
    3. Preheat a 350°F oven. Place the bread on a baking sheet and bake until crisp and golden brown.

    For the Vinaigrette:

    1. Heat the orange juice in a small saucepan. Reduce by ½. Let cool.
    2. Combine the shallots, vinegar, and a pinch of salt in a bowl. Let sit for 10 minutes.
    3. Stir in the orange juice reduction and extra virgin olive oil. Season with salt and pepper.

    For the Salad:

    1. Combine the beans in a large bowl. Add the lemon juice, olive oil, salt and pepper. Gently mix.
    2. In a large bowl, combine the endive, celery, fennel, green onions, orange segments, some vinaigrette, salt and pepper as needed.
    3. Gently add in the arugula, beans and half the croutons.
    4. Place on a platter, and garnish with more croutons.
     Recipe by Chef Barbara Alexander