Winter Citrus and Red Chicories Salad
A crisp colorful salad in the dead of winter can make a meal feel luxurious. Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso and Tardivo, make an eye-popping display with red citrus like blood orange and ruby grapefruit. The combination of slightly bitter leaves and sweet juices is utterly refreshing. Here's our video showing how to peel the citrus.
- Serves: 4 persons
- 4blood oranges or Cara Cara oranges (red-fleshed navel oranges)
- 1navel orange
- 1ruby grapefruit
- 2small heads radicchio, about 3/4 pound, or a mixture of red-leaved chicories such as Treviso and Tardivo
- 2Belgian endives
- 2tablespoons finely chopped shallot
- Salt and pepper
- 4tablespoons extra-virgin olive oil
- 6kumquats, thinly sliced (optional)
- ¼cup toasted walnut halves
Step 1Using a serrated knife and following the curves of the fruit, carefully peel the blood oranges, navel orange and grapefruit. Remove all the peels and the white pith, but keep the fruits as smooth and round as possible.
Step 2Cut the blood oranges and navel orange crosswise into 1/4-inch slices and place in a low bowl. Use knife to cut between the grapefruit membranes to form segments; add to bowl. Squeeze the grapefruit “carcass” over a strainer into the bowl with the citrus.
Step 3Separate radicchio into leaves and tear into large pieces.
Step 4Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1 inch from the bottoms and discard. Separate the leaves.
Step 5Place radicchio and endive leaves in a large platter or in a low-sided salad bowl. Arrange citrus slices and segments artfully over leaves, reserving the citrus juices.
Step 6In a small bowl, combine shallots and 3 tablespoons reserved citrus juices. Add a good pinch of salt and pepper. Whisk in olive oil and taste. Adjust the seasonings, whisk again, and pour dressing evenly over salad.
Step 7Garnish with kumquat slices, if using, and toasted walnuts.