Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.
Recipe information
Total Time
12 minutes
Yield
2 servings
Ingredients
3
Tbsp. extra-virgin olive oil
2
Tbsp. fresh orange juice
4
tsp. sherry vinegar
1
/4 tsp. kosher salt
1
tsp. coarsely ground black pepper, divided
1
orange, preferably Cara Cara, cut into segments
1
small head of purple or white endive, leaves separated
1
small romaine heart, leaves separated
1
/4 cup parsley leaves with tender stems
1
/2 ounce Gouda, preferably goat's milk, grated (about 1/4 cup)
Need to make a substitution?
Preparation
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.