This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
Winter is prime season for a citrus salad. During the winter, most citrus fruits are at their sweetest and juiciest, and their sunny colors give us hope of summer.
Chicories, which include red-leaved radicchio, Belgian endive, lacy green-and-white curly endive, curly frisée and lettuce-like escarole are members of the lettuce family that share a slight, lovely bitterness. Salty elements like blue cheese, ham or warm bacon dressing lesson the bitterness creating a perfect balance of salt, fat and acid. When chicories are cooked, the bitterness is transformed into a nutty flavor. They are also well suited for grilling or as add-ins for soups and stews.
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- Prep time:
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For the Dressing
- 1/4 cup white balsamic vinegar
- 1 Tbsp. freshly squeezed lemon juice
- 1/2 tsp. salt
- 3 oz. extra virgin olive oil
- 1 lemon, zested
For the Salad
- 2 cup escarole heart, cut into 1½-inch pieces, washed and spun dry
- 1-2 cups assorted winter chicories like frisée, endive and radicchio
- 12 Satsuma mandarin segments, cut in half
- 1 blood orange, peeled, sliced into 1/4-inch thick rounds and then quartered
- 8 pink grapefruit segments, cut in half
- 1 Cara Cara orange, peeled, sliced into 1/4-inch thick rounds and then quartered
- Handful blackberries
- 1/4 cup pomegranate arils
- One small shallot, sliced thin
- 2 oz. Gorgonzola dolce, at room temperature
- Olive oil
- Sea salt
- Freshly ground black pepper
- Small basil leaves
- Freeze dried orange peel, finely ground
- Combine all salad dressing ingredients in a mason jar and mix. Shake well before each use.
- Arrange ingredients on a serving platter in the order listed.
- Serve with the salad dressing.