Ingredients:
Saffron Citrus Vinaigrette:
- 1 orange, juice and zest (separated)
- 1 lemon, juice and zest (separated)
- ¼ teaspoon (1.25 ml) saffron threads
- ¼ cup (60 ml) olive oil (not extra virgin)
- 2 clove garlic, minced
- 1 teaspoon (5 ml) chili powder, Iranian if possible
- 1 tablespoon (15 ml) honey
- ½ teaspoon (1.25 ml) rosewater
- Salt
Salad:
- 6-8 heads Belgian endive, separated into leaves
- Pint grape tomatoes, halved
- ½ red onion, sliced into thin rings
- 2 tablespoons (30 ml) chopped parsley
- 2 tablespoons (30 ml) chopped mint
- 2 tablespoons (30 ml) chopped fresh fenugreek leaves
- Toasted pistachios, to garnish
- Pomegranate seeds, to garnish
Method:
For the Saffron Citrus Vinaigrette:
In a small pan, warm the orange juice, lemon juice, and saffron until steaming. Remove from heat and allow to cool completely at room temperature.
When cool, assemble the vinaigrette; in a mason jar, combine the cooled citrus-saffron mixture, the reserved orange and lemon zest, and the olive oil, garlic, chili powder, honey, and rosewater. Season with salt, close the jar tightly and shake vigorously.
For the Salad:
Place the endive leaves in a mixing bowl. Drizzle with the vinaigrette and toss to coat.
Transfer to a serving platter and sprinkle with the chopped parsley, mint, and fenugreek. Garnish with the pomegranate seeds and pistachios.
Scatter the tomatoes and onions over the salad. Spoon more dressing overtop.
Serve immediately.