Chicory Salad With Oranges And Red Onions Recipes

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WINTER CITRUS AND RED CHICORIES SALAD



Winter Citrus and Red Chicories Salad image

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.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

4 blood oranges or Cara Cara oranges (red-fleshed navel oranges)
1 navel orange
1 ruby grapefruit
2 small heads radicchio, about 3/4 pound, or a mixture of red-leaved chicories such as Treviso and Tardivo
2 Belgian endives
2 tablespoons finely chopped shallot
Salt and pepper
4 tablespoons extra-virgin olive oil
6 kumquats, thinly sliced (optional)
1/4 cup toasted walnut halves

Steps:

  • Using 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.
  • Cut 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.
  • Separate radicchio into leaves and tear into large pieces.
  • Remove 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.
  • Place 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.
  • In 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.
  • Garnish with kumquat slices, if using, and toasted walnuts.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 461 milligrams, Sugar 13 grams

CHICORY SALAD WITH ORANGES AND RED ONIONS



Chicory Salad with Oranges and Red Onions image

Time 25m

Yield Makes 8 servings

Number Of Ingredients 10

1/3 cup red-wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 medium red onion, sliced crosswise 1/8 inch thick and separated into rings
2 medium navel oranges
2 teaspoons whole-grain mustard
1 tablespoon low-fat chicken stock or low-sodium fat-free chicken broth
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 lb chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)

Steps:

  • Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
  • Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir onion into vinegar mixture and marinate 10 minutes.
  • While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
  • Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and oranges and toss with dressing. Serve immediately.

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