Red Endive, Mandarin & Manchego Salad with Toasted Hazelnuts

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.
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Endive Explainer

red and yellow endive leaves

You’ve probably seen pretty, petal-like endive leaves on veggie platters or as the base for a passed appetizer at a fancy party, but how much do you know about this petite veggie? The small torpedo-shaped heads are a type of chickory and are grown from roots that are kept in a dark room. (Cool, right?) They come in white and red varieties, but both kinds taste similar. When you get your endive home, wrap the heads in damp paper towels and stash them in a plastic bag. And don’t stop at just salads. Endives are delicious baked, braised, or grilled. Heating up the heads tempers the bitterness and makes the leaves silky and tender.

Red Endive, Mandarin & Manchego Salad with Toasted Hazelnuts

Recipe by Tara Holland

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

Start to Finish: 10 minutes

Servings: 4


  • 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
  • 3/4 cup croutons, lightly crushed
  • 1/2 cup shaved manchego, broken into 1-inch pieces
  • 1/2 cup chopped toasted hazelnuts


In large bowl, whisk EVOO, vinegar, anchovies, garlic, and orange juice; season. Toss with orange segments, endive, croutons, cheese, and nuts; season. Garnish with orange zest. Serve immediately.