Winter Citrus And Red Chicories Salad Recipes
WINTER CITRUS SALAD WITH BELGIAN ENDIVE
Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.
Provided by David Tanis
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
- Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
- Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
- Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams
WINTER CITRUS SALAD WITH HONEY DRESSING
This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 14 grams
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WINTER CHICORY SALAD WITH KUMQUATS AND DATE …
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- Whisk together olive oil, sherry vinegar, orange juice, shallot, 1 tablespoon kumquats, and 1 tablespoon dates until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place remaining kumquats and dates in a large bowl. Reserve and set aside 6 tablespoons vinaigrette. Drizzle remaining vinaigrette over kumquat mixture, and, using your hands, pull dates apart into individual slices. Add endive, frisée, arugula, mizuna, radicchio, parsley, and mint; gently toss to coat. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- To serve, divide salad evenly among 6 plates; drizzle 1 tablespoon of the reserved vinaigrette over top and around each salad. Garnish with pistachios and shaved pecorino Romano.
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