Make a Canadian Meal
- Recipe Directory
Endive and Tomato Salad with Orange vinaigrette
Prep Time: 15 minutes
Serves: 4
Salad
| Endive leaves, sliced | 6 leaves | 6 leaves |
|---|---|---|
| Cherry Tomatoes, cut into 4 | 8 | 8 |
| Bocconcini cheese, cut into 1/2 inch pieces | 4 balls | 220 g |
| Basil leaves, sliced thin | 4 | 4 |
| Greenhouse Boston lettuce | 4 leaves | 4 leaves |
Vinaigrette
| Frozen orange juice concentrate | 1 tbsp | 15 ml |
|---|---|---|
| Cider vinegar | 1/4 cup | 60 ml |
| Salted herbs | 1 tsp | 5 ml |
| Roasted garlic olive oil | 2 tbsp | 30 ml |
| Canola oil | 1/2 cup | 125 ml |
In a medium-sized bowl, mix the endives, cherry tomatoes, bocconcini cheese and basil leaves together.
In a second bowl, mix the frozen orange juice concentrate, cider vinegar, and salted herbs. Add the canola and olive oil and mix using a whisk.
Pour the vinaigrette over the salad and toss lightly.*
Place one leaf of the Boston lettuce per plate and divide the salad mix equally into each leaf.
* Leftover vinaigrette is an excellent marinade for fish or chicken.