Endive, blood orange, and blue cheese salad

This recipe takes a bit of extra effort to make the dukkah, but the end result is so worth it. Adapted from Baco.


For the salad

  • 5 blood oranges
  • 3 Belgian red endives, trimmed and leaves separated (note: regular endive can be substituted)
  • 2 T chopped parsley
  • 2 T chopped dill
  • 4 oz blue cheese, crumbled (I like to use Bay Blue)
  • 1 T sherry vinegar
  • 3 T olive oil
  • 1 T chopped fresh chives
  • salt and pepper

For the dukkah

  • 1/2 c hazelnuts
  • 1 T sesame seeds (optionally toasted)
  • 1 T coriander seeds
  • 1/2 t cumin seeds
  • 1.5 T fennel seeds
  • 1/2 t flaky sea salt
  • 1/4 t freshly ground black pepper
  • 1/2 t chilli flakes
  • 1 T olive oil


  1. Make the dukkah:
    1. Heat the oven to 350 F. Spread the nuts in a single layer on a baking sheet and roast for 15 minutes, stirring occasionally, until toasty and fragrant. Remove from tray when done and set aside to cool slightly.
    2. When cooled, place nuts in a sealed plastic ziploc bag and, using a rolling pin or the back of a spoon, gently crush until just broken up. Put in a small bowl and set aside.
    3. Combine sesame seeds with hazelnuts.
    4. In a saucepan, toast the coriander, cumin, and fennel seeds over medium heat, stirring occasionally, until fragrant, about 3 minutes. (Note: they go from untoasted to toasted fast, be careful not to burn them!)
    5. Crush the spice seed mixture in a mortar and pestle until just broken up.
    6. Combine spice seeds and hazelnut/sesame seed mixture, along with salt, pepper, chili, and olive oil. The consistency should be like coarse and wet sand.
    7. Store in a covered container in a cool dark place (or in the fridge).
  2. Section the blood oranges:
    1. Trim a bit off of each end so that you can see through the rind to the flesh.
    2. Set an orange flat on the cutting surface, and slowly cut away the peel and the white skin, working your way around the fruit from top to bottom.
    3. Repeat with each blood orange.
  3. Cut each blood orange into 1/2″ slices and set aside.
  4. Toss together the endive and herbs in a large bowl, and sprinkle with blue cheese. Set aside.
  5. Whisk together vinegar, olive oil, chives, a pinch of salt, and a few grinds of black pepper.
  6. Toss the endive mixture with the dressing and sprinkle with 3-4 T dukkah (set the rest aside for another time!) Serve immediately.

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