Lunch Duty

I had jury duty for the first time on Monday. Whenever I think of jury duty I think of two things. First, Liz Lemon in 30 Rock dressing up as Princess Leia, claiming she’s a hologram in an effort to get out of jury duty. And second, the episode of Sex and the City when Carrie has jury duty, and she and Berger joke about the bizarre fruits the old man next to her brings in his suitcase (i.e. a mango). While I didn’t don a fun costume like Liz or bring any puzzling fruits, I did make sure to pack a satisfying lunch to give me something to look forward to all those hours.

This Endive Salad with Orange, Apple & Gorgonzola is based off of a recipe from Ina Garten’s latest cookbook Foolproof, which this salad totally was. The bitter bite of the endive is a nice contrast to the sweetness of the apple and orange, and the gorgonzola adds that funky blue cheese flavor that really elevates this from any other salad. Though my day at jury duty was uneventful, this salad was anything but. And as always, I’ve continued to enjoy this refreshing salad throughout the week for lunch, which has been a welcome foil to the brutal winter weather outside.

Endive Salad with Orange, Apple & Gorgonzola

makes 3-4 lunch servings, or 5-6 side salad servings


For the vinaigrette:

1/2 tsp grated orange zest

1/4 cup freshly squeezed orange juice (about 1 orange)

1/4 cup extra virgin olive oil

1 tsp white wine vinegar

kosher salt and freshly ground black pepper

For the salad:

3 heads Belgian endive (green and purple if available)

1/2 cup toasted walnuts, chopped

4 oz crumbled gorgonzola cheese

1 gala apple, unpeeled, cored and medium-diced

8 oz arugula

1 orange

1. First make the vinaigrette. Whisk together orange zest, juice, olive oil, vinegar, salt and pepper to taste. Set aside.

2. Cut off the base of the endive spears. Cut in half lengthwise, then cut in half again until the leaves come apart into strips.

3. Segment the orange. First cut off both ends of the orange so it can stand upright on your cutting board. Using a sharp knife, cut around the orange between the pith (the white part under the peel) and the flesh. Once fully peeled, use a small paring knife to cut out each orange segment between the thin membranes on either side. (I’ll be sharing a tutorial on how to segment citrus fruits, as this was one of my least favorite, but probably most helpful, things I learned at culinary boot camp).

4. In a large bowl or container, combine arugula, endive leaves, walnuts, cheese, apple and orange segments. Drizzle with vinaigrette and serve.

Note: If eating this salad throughout the week, I stored each of the different parts (apples, oranges, endive, arugula and vinaigrette) in separate tupperware containers in the fridge and just assembled everything for lunch the night before. If doing this, I would advise you drizzle some extra vinaigrette or lemon juice (if you have it) over the chopped apples so they don’t brown by Friday!



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