Feta, endive and orange salad

  (Kirk McKoy / Los Angeles Times)

Total time: 20 minutes

Servings: 4

Note: Adapted from "Moro East" by Sam and Sam Clark. They write, "This salad is particularly good and colourful made with blood oranges when they are in season. A simpler version, omitting the feta and walnuts, makes a tasty side dish to accompany grilled fish and duck."

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

Salt

Pepper

Superfine sugar, if desired

2 large oranges, or 3 blood oranges

3 heads of Belgian endive, any damaged outer leaves removed, whole leaves or sliced crosswise into 3/4 -inch pieces

1 cup loosely packed flat-leaf parsley leaves (from 1 small bunch)

1 tablespoon fresh oregano leaves, coarsely chopped if large

1/2 very small red onion, sliced as thinly as possible

1/3 cup crumbled feta cheese

Scant 2 cups walnut halves

1/3 cup drained oil-cured black olives

1. Make the dressing: In a medium bowl, whisk together the olive oil with the red wine vinegar until they have more or less emulsified, seasoning to taste with salt and pepper. Add a pinch of sugar if needed to soften the acidity. This makes about one-fourth cup dressing. Set aside. 2. With a small sharp knife, preferably serrated, cut the rind and all the pith off the oranges, keeping the oranges whole. Slice the oranges crosswise into one-fourth-inch slices and place them in a large salad or mixing bowl. Gently toss in the endive, parsley, oregano and onion.

3. Pour the dressing over the salad and gently toss to coat. Crumble the feta over the top of the salad, then sprinkle the walnuts and olives over the salad. Serve immediately.

Each serving: 659 calories; 16 grams protein; 35 grams carbohydrates; 19 grams fiber; 54 grams fat; 7 grams saturated fat; 11 mg. cholesterol; 482 mg. sodium.