Blood Orange, Endive, and Bean Salad with Torn Croutons
This delicious blood orange, endive, and bean salad also includes homemade torn croutons.
Servings: 8
Calories: 348kcal
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Ingredients
Torn Croutons
- 1 cup whole-grain bread or other sourdough bread, hand torn into ½ -1” pieces
- ½ teaspoon garlic smashed with salt
- 1 ounce extra virgin olive oil
- 1 tablespoon parmesan finely grated
- salt as needed
- black pepper ground as needed
Citrus Vinaigrette
- 1 cup orange juice
- 2 tablespoon shallots minced
- ¼ cup champagne vinegar
- ½ cup extra virgin olive oil
Salad
- 1 cup red kidney beans cooked, rinsed, drained
- 1 cup white kidney beans cooked, rinsed, drained
- 1 cup navy beans cooked, rinsed, drained
- 2 tablespoon lemon juice
- 2 tablespoon extra virgin olive oil
- 1 cup red or white endive sliced on bias ¼” thick
- 1 cup celery peeled, sliced thin on bias
- 1 cup fennel sliced thin
- ¼ cup green onions sliced
- ¼ cup fennel fronds
- 2 cups blood orange and orange segments no pith
- 1 cup arugula
Instructions
- For the Torn Croutons: Place the bread on a sheet pan and let sit out overnight to dry.
- Combine the garlic, olive oil, cheese, salt and pepper in a bowl. Toss with the bread.
- Preheat a 350°F oven. Place the bread on a baking sheet and bake until crisp and golden brown.
- For the Vinaigrette: Heat the orange juice in a small saucepan. Reduce by ½. Let cool.
- Combine the shallots, vinegar, and a pinch of salt in a bowl. Let sit for 10 minutes.
- Stir in the orange juice reduction and extra virgin olive oil. Season with salt and pepper.
- For the Salad: Combine the beans in a large bowl. Add the lemon juice, olive oil, salt, and pepper. Gently mix.
- In a large bowl, combine the endive, celery, fennel, green onions, orange segments, some vinaigrette, salt, and pepper as needed.
- Gently add in the arugula, beans, and half the croutons.
- Place on a platter, and garnish with more croutons.
Nutrition
Calories: 348kcal | Carbohydrates: 34g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 126mg | Fiber: 8g