HANDS-ON TIME 20 minutes
TOTAL TIME 45 minutes
MAKES 12 to 16 servings
INGREDIENTS
CITRUS DRESSING:
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- 2 tsp grated orange zest
- 1 tbsp orange juice
- 1 tbsp lemon juice
- 2 tsp liquid honey
- 1 clove garlic, grated or pressed
- ¼ tsp salt
- ¼ tsp pepper
BRAISED LEEKS AND ENDIVE:
- 8 leeks (white and light green parts only), trimmed and halved lengthwise
- 5 heads Belgian endive, halved lengthwise
- 2 tbsp olive oil
- pinch of salt
- pinch of pepper
PREPARATION
CITRUS DRESSING:
- Whisk together parsley, oil, orange zest, orange juice, lemon juice, honey, garlic, salt and pepper.
- Set aside.
- (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
BRAISED LEEKS AND ENDIVE:
- Preheat oven to 425°F (220°C).
- In a large bowl, toss together leeks, endive, oil, salt and pepper.
- Spread the mixture on a foil-lined rimmed baking sheet.
- Roast in the oven, turning once, until tender and light golden, for about 25 minutes.
- Let cool for 5 minutes.
- In a large bowl, toss the dressing with the leek mixture.
- Transfer to a serving platter.
NUTRITIONAL INFORMATION, PER EACH OF 16 SERVINGS: about
55 cal, 1 g pro, 4 g total fat (1 g sat. fat), 6 g carb, 1 g fibre,
0 mg chol, 43 mg sodium, 94 mg potassium. % RDI: 2%
calcium, 6% iron, 1% vit A, 8% vit C, 9% folate.
