Greens with Orange Dressing

Greens with orange dressing proves that a great salad can live or die on three things: quality greens, a light hand, and a dressing that shows restraint. This one leans on bitter Belgian endive and peppery watercress tossed in a bare-bones balsamic vinaigrette punched up with slivered orange zest and a hint of hazelnut oil.

Letting the dressing stand for 15 minutes before tossing is not optional. Orange zest needs that time to infuse the balsamic and hazelnut oil with its volatile citrus oils. Dress the salad immediately and the zest stays trapped in tiny slivers, tasting like nothing.

Hazelnut oil is the quiet star. Just over a teaspoon perfumes the whole bowl with warm, nutty richness that plays perfectly against bitter endive. If you can’t find it, a good extra-virgin olive oil works, but it’s a very different, grassier salad.

Chef Tips

• Use slivered zest, not grated. Ribbons of zest look beautiful in the leaves and distribute flavor without getting lost.
• Separate endive leaves carefully to keep them whole, they’re meant to be eaten by hand if desired.
• Dress at the absolute last second, watercress wilts fast under oil.
• Serve on chilled plates for extra crispness.

Variations

• Add thin slices of fresh orange or segments of pink grapefruit for a fruit-forward version.
• Crumble blue cheese or goat cheese over the top for more heft.
• Scatter toasted hazelnuts across the plate to reinforce the oil’s flavor.