Name: Clementine, Olive, and Endive Salad
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 2 tablespoons red-wine vinegar; 1 teaspoon sugar, or to taste; 1/2 teaspoon salt, or to taste; 1/4 cup extra-virgin olive oil; 1 3/4 pounds clementines (7 to 11); 2 pounds Belgian endives (6 to 8); 4 pale inner ribs of celery, including leaves; 1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers; 1 cup drained cocktail (pickled) onions (5 ounces), quartered; 3/4 cup loosely packed fresh flat-leaf parsley leaves

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Clementine, Olive, and Endive SaladMikkel Vang

Combining sweet, sour, salty, and bitter ingredients with a tangy vinaigrette,this salad almost explodes with flavor.

Cooks' notes:

• Salad ingredients can be prepared 4 hours ahead and chilled separately in sealed plastic bags.
• Dressing can also be made 4 hours ahead and chilled, covered.

Recipe notes

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