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Endive & Calamari Salad With Orange-Anise Vinaigrette

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup freshly squeezed orange juice, strained (from about 2 pounds or 4 large oranges)

1 whole star anise

2 large egg yolks

1 tablespoon dijon mustard

2 tablespoons freshly squeezed lemon juice

¾ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 ounces small or ‘baby’ calamari, tubes and tentacles

¼ cup grapeseed or canola oil

2 cloves garlic, minced

¼ cup dry white wine

1 ½ tablespoons freshly squeezed lemon juice

1 teaspoon piment D’espelette

¼ cup roughly chopped flat-leaf parsley leaves

2 oranges

3 heads Belgian endives (about 8 ounce total)

1 tablespoon minced chives

Kosher salt and freshly ground black pepper, to taste

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