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CLEAN PLATE CLUB: THOMAS LIM’S ANYTIME, ANYWHERE ENDIVE SALAD

Thomas wears the Garment-Dyed Crewneck Sweatshirt and Slim Jeans.

The answer to all summer cooking conundrums? Just make a salad. But not just any salad—this particularly satisfying one from Thomas Lim, the executive chef at Santa Monica’s Élephante.

“It’s a total crowd pleaser,” he told us. “You can make it all year round and it suits any occasion. The combination just works.” Consider us sold.

INGREDIENTS

FOR THE SALAD:

  • 1 red endive, core removed, chopped
  • 1 white endive, core removed, chopped
  • 3 tbsp. hazelnuts, roasted and crushed
  • 2 tbsp. orange juice
  • 2 oranges, peeled and trimmed into segments
  • 100 g provolone piccante

FOR THE HAZELNUT VINAIGRETTE:

  • 3 oz. golden balsamic vinegar
  • 4 oz. sunflower oil
  • 1 oz. hazelnut oil
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste

INSTRUCTIONS

For the dressing, combine vinegar, honey and mustard in a mixing bowl. Whisk vigorously. Slowly add the hazelnut and sunflower oils in a continuous stream while whisking. Season with salt and pepper. Set aside.

Combine endive, half the orange segments, half the hazelnuts and orange juice in a large mixing bowl. Season with black pepper and salt. Add dressing—3 tbsp should be plenty, but add more if desired.

Transfer salad to a serving plate, finish with remaining orange segments and hazelnuts. Use a vegetable peeler to shave provolone on top. Enjoy (!).

Thanks, Thomas. Hungry for more? Check out past recipes here.