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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Endive
Wash the endive thoroughly under cold water. Remove any wilted outer leaves and slice the endive into 1-inch pieces. Place them in a large salad bowl.
- 2
Toast the Walnuts
Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for about 8-10 minutes or until they are golden and fragrant. Remove from the oven and let them cool.
- 3
Make the Sourdough Croutons
Cut the sourdough bread into small cubes. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the bread cubes and sauté until they are golden brown and crispy, about 5-7 minutes. Remove from heat and set aside.
- 4
Prepare the Orange
Peel the orange and segment it by cutting between the membranes to release the segments. Set aside the segments for later use.
- 5
Make the Aperol Gastrique
In a small saucepan, combine the Aperol and sugar over medium heat. Stir until the sugar dissolves. Let simmer for about 10 minutes, or until the mixture thickens slightly. Remove from heat and let cool.
- 6
Assemble the Salad
In the bowl with the endive, add the toasted walnuts, croutons, and orange segments. Drizzle with the remaining tablespoon of olive oil, and season with salt and black pepper to taste.
- 7
Dress the Salad
Drizzle the prepared Aperol gastrique over the salad and gently toss to combine, ensuring that all ingredients are well coated.
- 8
Serve
Divide the salad among plates and serve immediately as a refreshing starter or side dish.