Winter Citrus Salad With Belgian Endive

I liked this with a sweet whit balsamic vinegar.

Have been making variations on this since I bought Paul Bertolli's Chez Panisse Cooking in 1990... always a winner when citrus is in season. He has good suggestions about slicing the most acidic fruits thinner than the sweet ones, and splashing with champagne for dessert mode.

Made it again, using Cara Cara and blood oranges and a Meyer lemon and putting it on a base of arugula, baby bok choi, baby tatsoi, and baby kale. Wonderful!

Delicious. Citrus salad with vinaigrette was introduced to me by my partner; his family is from Calabria. The endive and shallots are a nice addition.

I love this salad and so do my guests. Changes: I add sliced kumquats and instead of endive I make a bed of baby arugula. One caveat--it's easy but takes longer than 15 minutes if you are trying to get the whilte pith off the fruit.

This was perfect on Valentine's Day. Am doubling the recipe for my book group. This is a keeper.

This was beautiful and delicious. I made it for a potluck and tripled the recipe, using blood oranges, Cara Cara and Sumo. Everyone loved it and it was a refreshing light bite among all the heavy potluck dishes. This is a new favorite!

Used a Meyer Lemon olive oil that was recently received as a gift. I loved this!

I used a variety of citrus, including a meyer lemon. We loved it and I keep adding more to it. Nice tart, savory and sweet combination.

Used thinly sliced celery rather than edive. It adds a needed crunch (agree fennel would work well). Also used raspberry wine vinegar and doubled olive oil. Sprinkled sliced scallions on top for color. Deliciously light and refreshing!

Really light and refreshing. When sliced citrus didn't produce enough spare juice for vinaigrette, squeezed half an orange over the fruit to steep a while. Used a bit of thinly sliced left over fennel bulb and thought it added a lot of zip. In fact, fennel might be better than endive here. We used both.

Following another suggestion, we used a ripe Haas avocado instead of the endive, and were glad we did - the unctuous flavour and texture went well with the bite of the citrus.

As for plain citrus - yes, that's grand in warmer climes, but here in the frozen north where all citrus fruit has to travel several thousand miles, a little dressing does enhance it. Or, at least, did so with this salad. Yum.

Pleased to offer a family classic version of this. Substitute sliced avocado for the endive. To the vinaigrette, add a couple of tsps of ketchup and dash of Worcestershire sauce, Garnish with crumbled Roquefort or feta.

The way I learned from a Rome neighbour is just with oranges, but not any oranges. Only when they are at their best, at this time of year. Sliced rounds on a flat plate with intense green olive oil. Little salty black olives if you like. No vinaigrette, no onions, nothing else.