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Wake Up, Salad Bowl!

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Here’s a lively, easy-to-make salad that combines mildly peppery baby arugula with slivers of crispy endive (what’s an endive?), chewy cherries, crunchy hazelnuts and juicy oranges into a wonderful range of tastes and textures.

A light lemon-thyme vinaigrette pulls it all together with a gentle tang that complements the different ingredients. Every flavorful nuance, each intriguing texture really shines. It's a perfect side salad to jazz up a weeknight meal! (Cool bonus: leftovers are good for lunch, too!) 

  • Arugula and Endive Salad with Lemon-Thyme Vinaigrette

  • Serves 6
  • Ingredients

    1/4 cup Hazelnut oil (or mild extra-virgin olive oil)
    Grated zest of 1/2 lemon
    1 tablespoon Fresh lemon juice
    1/2 teaspoon Dijon mustard
    1/2 teaspoon Very finely minced fresh lemon thyme or thyme leaves
    Salt and freshly ground black pepper
    5 ounces Earthbound Farm Organic Baby Arugula or wild arugula
    2 Belgian endives (very thinly sliced)
    1/3 cup Toasted hazelnuts (halved)
    1/3 cup Dried cherries
  • 2 Oranges (peeled and segmented)



  • To make the vinaigrette, combine the oil, zest, lemon juice, mustard and thyme in a small jar and seal tightly. Shake vigorously to combine. Season to taste with salt and pepper. Set aside at room temperature. You can make the vinaigrette up to 2 days in advance and store it in the refrigerator, where the flavors will marry beautifully. Be sure to let the dressing come to room temperature before using.
  • Place the arugula and endive in a large bowl and toss to distribute evenly. Add the vinaigrette and toss again to coat the greens. Transfer the greens to a platter or divide among salad plates. Scatter the hazelnuts and cherries over the top of each salad, then arrange the orange segments around the greens decoratively. Serve immediately.
  • Per serving: 180 Calories, Fat 13 grams, Cholesterol 0 mg, Sodium 55 mg, Carbohydrates 16 grams, Fiber 4 grams, Sugars 11 grams, Protein 3 grams.
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 20%, Vitamin C 60%, Calcium 8%, Iron 6%.

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