Endive, Romaine, and Orange Salad for Two

Name: Endive, Romaine, and Orange Salad for Two
Yield: 4 servings
Ingredients: 1 3 Tbsp. extra-virgin olive oil; 1 2 Tbsp. fresh orange juice; 1 4 tsp. sherry vinegar; 1 1/4 tsp. kosher salt; 1 1 tsp. coarsely ground black pepper, divided; 1 1 orange, preferably Cara Cara, cut into segments; 1 1 small head of purple or white endive, leaves separated; 1 1 small romaine heart, leaves separated; 1 1/4 cup parsley leaves with tender stems; 1 "1/2 ounce Gouda; 1 preferably goats milk; 1 grated (about 1/4 cup)"

From the kitchen of Carly

Bright citrus dressing coats crisp endive and romaine, studded with juicy orange segments and fresh parsley. A shower of cracked pepper and shaved Gouda adds savory depth. Light enough for a weeknight dinner, elegant enough for company.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 Tbsp. extra-virgin olive oil
12 Tbsp. fresh orange juice
14 tsp. sherry vinegar
11/4 tsp. kosher salt
11 tsp. coarsely ground black pepper, divided
11 orange, preferably Cara Cara, cut into segments
11 small head of purple or white endive, leaves separated
11 small romaine heart, leaves separated
11/4 cup parsley leaves with tender stems
1"1/2 ounce Gouda
1preferably goats milk
1grated (about 1/4 cup)"

Instructions

Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.