Endive & Calamari Salad With Orange-anise Vinaigrette

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Details

18 Ingredients

• 1 cup freshly squeezed orange juice, strained (from about 2 lbs or 4 large oranges)
• 1 whole star anise
• 2 large egg yolks
• 1 Tbsp dijon mustard
• 2 Tbsps freshly squeezed lemon juice
• ¾ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 ozs small or ‘baby’ calamari, tubes and tentacles
• ¼ cup grapeseed or canola oil
• 2 cloves garlic, minced
• ¼ cup dry white wine
• 1 ½ Tbsps freshly squeezed lemon juice
• 1 tsp piment D’Espelette
• ¼ cup roughly chopped flat-leaf parsley leaves
• 2 oranges
• 3 heads belgian endives (about 8 oz total)
• 1 Tbsp minced chives
• kosher salt and freshly ground black pepper, to taste