Red endive or chicory, one of the best winter salads, grills quickly, which softens its bitterness, and when mixed with blood oranges, pairs wonderfully with eastern-style chicken and labneh.
Peel the oranges completely, collecting the juice in a bowl. Using a serrated knife, cut out the segments, removing the white pith. Set aside these "segments."
Wash the endives, keeping the tops intact, cut off the ends, and remove a small cone from the base. Cut them in half lengthwise.
Prepare the dressing: pour the pomegranate molasses (or date syrup) into a tall bowl. Peel the garlic and press it with a garlic press. Add it to the syrup. Add the mustard, olive oil, the juice from the blood oranges, and a pinch of salt. Pepper to taste and blend with an immersion blender until smooth. Set aside.
Heat a frying pan and place the endives in it, cut side down, pressing them down with a spatula. Allow them to brown slightly on the cut sides for about 4-5 minutes. Turn them over once and let the other side color lightly for about 3 minutes.
To finish, grab them with a spatula and transfer them to a mixing bowl. Pour the dressing on top and gently stir to coat the endives, then transfer them to a serving dish. Distribute the reserved orange segments and serve.
0 servings
4
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