Blood oranges are available at many grocery stores from late fall to spring; if you can't find them, substitute any other kind of orange.
- Servings: 4
Source: Martha Stewart Living
- 2 blood oranges
- 1 small head chicory (about 6 ounces), torn into small pieces
- 2 heads Belgian endive, sliced into 1/4-inch-thick slivers
- 1/2 small red onion, thinly sliced
- 1/4 cup oil-cured black olives, pitted and coarsely chopped
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Using a sharp knife, cut away peel and pith from oranges. Holding each orange over a bowl to catch the juice, remove sections by sliding the knife down one side of a section, cutting it away from the membrane. Twist the blade to lift it out. Set orange sections aside in a large bowl. Squeeze any remaining juice from the membranes into the bowl with reserved juice, and set aside.
Add chicory, endive, onion, and olives to the orange sections. Drizzle with olive oil and sprinkle with salt and pepper. Pour reserved orange juice over salad, toss well, and serve immediately.