Food & Cooking Recipes Salad Recipes Winter Salad 2.1 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This refreshing salad balances bitter endive with oranges, olives, and onions. Ingredients 2 blood oranges 1 small head chicory (about 6 ounces), torn into small pieces 2 heads Belgian endive, sliced into ¼-inch-thick slivers ½ small red onion, thinly sliced ¼ cup oil-cured black olives, pitted and coarsely chopped 2 teaspoons olive oil ¼ teaspoon salt ⅛ teaspoon freshly ground pepper Directions 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. Cook's Notes 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. Rate it Print