Winter Citrus Salad With Belgian Endive Recipes
CITRUS AND ENDIVE SALAD
Citrus season is at its peak in Charleston in winter and early spring, but you can pretty much find it year-round. The gorgeous colors of this salad make it the perfect addition to a holiday table, but it's easy enough to be enjoyed for any occasion.
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
- Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.
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.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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