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Under 30 Minutes

Arugula and Endive Salad with Oranges

  • Prep:
  • Total Time:
  • Servings: 8
Arugula and Endive Salad with Oranges

Source: Everyday Food, November 2004


  • 3 tablespoons fresh orange juice
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon grainy mustard
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/2 pounds (3 to 4 bunches) arugula, washed well
  • 1 pound (4 to 6 heads) Belgian endive, sliced crosswise 1/2 inch thick
  • 2 navel oranges, peeled, quartered, and sliced


  1. In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)

  2. In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.

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