Citrus and Chicory Salad with Mint

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Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6

The chicory family, which includes Belgian endive, escarole, frisée and radicchio, is a group of bitter greens that have a wide range of uses, from salads and braises to grilled side dishes. Served alone in a salad they can be too bitter, so here we temper them with a Dijon-honey vinaigrette and sweet slices of fresh citrus for a colorful salad that’s perfect for winter and spring celebrations. If you can’t find blood oranges or Cara Cara oranges at your market, feel free to substitute regular navel oranges.

Ingredients:

  • 1 shallot, minced
  • 2 tsp. Dijon mustard
  • 1 tsp. honey
  • 2 Tbs. white wine vinegar
  • 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 blood orange
  • 1 Cara Cara navel
  • 1 ruby grapefruit
  • 4 heads assorted chicories, such as endive, radicchio, escarole and/or frisée
  • 1/4 cup (1/4 oz./7 g) loosely packed fresh mint leaves
  • 4 Tbs. chopped fresh chives
  • 1/4 cup (1 oz./30 g) pomegranate seeds (optional)

Directions:

To make the dressing, in a small bowl, combine the shallot, mustard, honey and vinegar; let sit for 5 minutes. Add the olive oil in a slow steady stream, whisking constantly, until fully incorporated. Season with salt and pepper and set aside.

Using a sharp knife, cut a thick slice off the tops and bottoms of the oranges and grapefruit to expose the flesh. Working with 1 fruit at a time, place it upright on a cutting board and cut off the peel and white membrane in wide strips. Cut the oranges and grapefruit crosswise into slices 1/4 inch (6 mm) thick. Cut the grapefruit slices into halves. Using the tip of the knife, remove any seeds and discard.

In a large bowl, combine the chicories, mint, 2 Tbs. of the chives and the pomegranate seeds. Season with salt and pepper. Reserve 2 Tbs. of the vinaigrette and set aside. Drizzle the remaining vinaigrette over the chicory mixture and toss to combine. Transfer the mixture to a serving platter. Arrange the citrus slices on top of the salad. Drizzle evenly with the reserved vinaigrette, garnish with the remaining 2 Tbs. chives and serve immediately. Serves 6.

Williams Sonoma Test Kitchen

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