Endive, Lamb's-Quarters and Orange Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This common garden weed known as Lamb's-quarters, pigweed, goose foot and wild spinach is free for the picking. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them. Ingredients:
5 medium oranges (about 3 pounds) |
2 tablespoons tarragon vinegar |
1 tablespoon lemon juice (fresh is best) |
2 1/2 teaspoons olive oil |
1 teaspoon dijon mustard |
1 teaspoon honey |
1/8 teaspoon salt |
1/8 teaspoon pepper, freshly ground |
4 cups belgian endive, diagonally sliced in 1-inch slice (about 3 heads) |
2 cups lambsquarters, trimmed and tightly packed |
Directions:
1. Use a vegetable peeler to remove rind from 2 oranges; cut rind into thin strips.
2. Cook rind in boiling water 1 minute; drain and set aside.
3. Peel and section all oranges.
4. Set the sections aside.
5. Combine vinegar and next 6 ingredients, stirring with a wire whisk.
6. Arrange 1 cup endive and 1/2 cup lamb's-quarters on each of 4 salad plates.
7. Top each salad with 1/2 cup orange sections and orange rind strips.
8. Drizzle each salad with 1 tablespoon vinegar mixture, and serve immediately.
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