Chopped Winter Greens with Citrus
Stone fruits have a definite season, but we can get oranges any time of year. Because of this, citrus season is often overlooked just when they are sweetest and most abundant. If you are lucky enough to have an orange tree in your yard or know someone who does, you are probably thinking about recipes for which you can use them, and about who you can share them with. This light, refreshing salad is especially welcome now when citrus is at its peak and bitter greens are also abundant. The recipe is easy to pull together and you can double or halve it, and even substitute the types of greens. Don’t be put off by the Brussels sprouts. Even my husband who is not a fan of them, loves this salad.
NOTE: You can use a mandolin to cut the sprouts, but they are also easy to slice by hand—less washing up to do. Just hold on the stem/core with one hand and starting from the top of the sprout, slice on a slight angle along one side. When you eventually reach the core, switch to the other side and repeat. Save the discarded leaves and the core for your compost bin.
2 Servings
Adapted from Martha Stewart Living
Ingredients:
1 heaping cup thinly sliced radicchio
1 endive thinly sliced (1/2 heaping cup)
4 Brussels sprouts thinly sliced (1 heaping cup) *see note above
1 teaspoon kosher salt
2 oranges (Cara Cara, navel, or blood oranges, or a combination) I used one Cara Cara and one blood orange
¼ cup toasted walnut pieces
1/3 cup olive oil
3 tablespoons fresh lemon juice (about ½ lemon)
1 tablespoon white balsamic vinegar
1 teaspoon maple syrup
Toast the walnut pieces in a preheated 325° oven for 4 minutes or until they are fragrant. (Watch them, they burn easily.) Set aside to cool. Next make the salad dressing. In a small jar with a lid, add the lemon juice, vinegar, and maple syrup, and olive oil. Shake the dressing vigorously for 30 seconds. Taste and adjust seasoning to your preference. In a salad bowl toss the sliced sprouts, radicchio, and endive with the salt. Next step, peel the oranges. Cut the fruit in half lengthwise then slice into approximately ¼” slices. Toss the fruit with the greens, top with the toasted walnuts. Lightly dress the salad and serve with the extra dressing on the side.
