I’m having a love affair with citrus this winter. I’ve been putting orange and grapefruit juice in my vinaigrettes, orange sections in nearly all of my salads, and lemon zest onto roasted and steamed vegetables. Nothing adds freshness to food quite the way citrus does: it’s lively without being overpowering.
Orange is one of the stars of this easy, elegant radicchio and endive salad, but the other flavors are equally important. Radicchio and endive lend bitterness, which is balanced by the, fruity sweet vinaigrette. Toasted walnuts add crunch and depth (as well as Omega-3 fatty acids, vitamin E, and antioxidants). If you’re hoping to liven up your salads in this new year, this is a good place to start.
|Radicchio Salad with Endives, Orange, and Walnuts|| |
- 3 heaping cups radicchio, sliced thinly
- 3 heaping cups endive, chopped
- 1½ cups orange, peeled and segmented into small pieces
- ⅓ cup toasted walnuts
- 2 tablespoons olive or walnut oil
- 2 tablespoons orange or grapefruit juice
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup
- ¼ teaspoon sea salt (or to taste)
- Black pepper to taste
- 1. Combine the radicchio, endive, orange, and walnuts in a large mixing bowl.
- 2. Whisk together the oil, juices, syrup, sea salt, and black pepper. Toss dressing with salad and mix well. Serve.
As a meal, this salad would be a little low in the protein/complex carb department. So, I’d serve it with some legumes, a whole grain, some cubed root vegetables, and/or some tempeh cubes. It’s also a perfect side dish or appetizer as is. For more ideas on how to serve, you should tune in for tomorrow’s post!
For tonight, all, enjoy.