Credit: Greg Dupree ; Food Styling: Cat Steele ; Prop Styling : Mindi Shapiro

Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  •  Slice top and bottom ends off orange, just enough to expose flesh. Slicing top to bottom, cut away peel and white pith. Hold orange over a small bowl; cut along membranes and release segments into bowl, catching the juice in the bowl. When you’ve finished cutting, squeeze orange to release remaining juice into bowl. Transfer segments to a large bowl; pour juice into a blender (you’ll have about 2 tablespoons).

  •  Place 1 tablespoon of the grapeseed oil, ginger, and garlic in a small skillet. Turn heat to medium-low. When mixture sizzles, let it cook for 30 seconds; transfer to blender. Add remaining 3 tablespoons grapeseed oil, vinegar, miso, sesame oil, and carrots to blender. Pulse to chop carrots, then let blender run to puree dressing.

  •  Place endive, radicchio, and celery in bowl with orange. Add dressing a few tablespoons at a time and toss (you may not use it all). Divide among 4 plates; sprinkle with almonds, if desired.

Nutrition Facts

202 calories; fiber 15g; saturated fat 2g; fiber 5g; protein 3g; carbohydrates 16g; sodium 304mg; iron 1mg; calcium 57mg.