Endive is rather like a lettuce with very crinkly leaves, ranging through shades of green to yellow. It is sometimes sold as 'frissee. Endive wilts quickly, so buy it fresh when needed and don't store for more than a day.
Serves 4 - 6
A glorious mixture of flavours and textures, combined to make a bright and colourful salad.
4 large oranges
1 head of endive, torn into small pieces
1 bunch of watercress, trimmed, torn into sprigs and washed
1 small red pepper, seeded and cut into thin strips
150 g (5 oz) natural yogurt
salt and pepper
25 g (1 oz) hazelnuts
1. Remove all of the peel and the white pith from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and pepper in a large salad bowl.
2. To make the dressing, finely grate the rind from the remaining orange into a small bowl, then squeeze in the juice. Whisk in the yogurt and season to taste with salt and pepper.
3. Spread the hazelnuts out on a baking sheet and toast lightly under a hot grill. Turn the nuts on to a clean tea-towel and rub off the loose skins. Roughly chop the nuts.
4. Just before serving, drizzle the dressing over the salad and sprinkle with the nuts. Serve at once while the nuts are still crunchy.