Feta, endive and orange salad

Time 20 minutes
Yields Serves 4
Feta, endive and orange salad

Make the dressing: In a medium bowl, whisk together the olive oil with the red wine vinegar until they have more or less emulsified, seasoning to taste with salt and pepper. Add a pinch of sugar if needed to soften the acidity. This makes about one-fourth cup dressing. Set aside. 2. With a small sharp knife, preferably serrated, cut the rind and all the pith off the oranges, keeping the oranges whole. Slice the oranges crosswise into one-fourth-inch slices and place them in a large salad or mixing bowl. Gently toss in the endive, parsley, oregano and onion.


Pour the dressing over the salad and gently toss to coat. Crumble the feta over the top of the salad, then sprinkle the walnuts and olives over the salad. Serve immediately.

Adapted from “Moro East” by Sam and Sam Clark. They write, “This salad is particularly good and colourful made with blood oranges when they are in season. A simpler version, omitting the feta and walnuts, makes a tasty side dish to accompany grilled fish and duck.”.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.