Red Endive, Mandarin & Manchego Salad with Toasted Hazelnuts

Name: Red Endive, Mandarin & Manchego Salad with Toasted Hazelnuts
Total time: 10 min
Ingredients: 2 tbsp. EVOO; 1 tbsp. sherry vinegar; 2 anchovy fillets, finely chopped; 1 small garlic clove, grated; 4 mandarin oranges—3 separated into segments, 1 zested and juiced; 4 heads red endive, leaves separated; ¾ cup croutons, lightly crushed; ½ cup shaved manchego, broken into 1-inch pieces; ½ cup chopped toasted hazelnuts

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This pretty salad is also super versatile. You can swap in Parm for the manchego and walnuts for the hazelnuts, and use any type of orange.

By Tara Holland

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

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Red Endive, Mandarin & Manchego Salad with Toasted Hazelnuts

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Red Endive, Mandarin & Manchego Salad with Toasted Hazelnuts

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