Citrus Salad With Endives And Ricotta Salata

Name: This sweet and bitter salad defies expectations
Cuisine: American
Ingredients: 1/4 cup classic all-purpose vinaigrette (see note) made with walnut oil and meyer lemon zest; 1 oro blanco grapefruit or pomelo; 2 blood oranges; 1 satsuma mandarin or 2 clementines, peeled, sectioned, each section cut into thirds; 1 large ripe avocado, halved, pitted, diced; 1 large head or 2 small heads belgian endive, ends trimmed; 1/2 small head red radicchio, thinly sliced; 2 cup torn small leaves of escarole or curly endive; 2 ounce ricotta salata (or pecorino romano); 1/4 cup roasted and salted pistachio nuts; freshly ground black pepper

JeanMarie Brownson|July 19, 2021 11:17 am EST

4.5 (2 ratings)

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I love salad. What makes a great salad? Fresh, crisp produce. What makes a salad extraordinary? Balance and surprise. As in a stunning salad made from four citrus fruits, hearty endives and colorful chicories.This recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.

Servings

4

Citrus salad with endives and ricotta salata

Ingredients

1/4 cup classic all-purpose vinaigrette (see note) made with walnut oil and meyer lemon zest
1 oro blanco grapefruit or pomelo
2 blood oranges
1 satsuma mandarin or 2 clementines, peeled, sectioned, each section cut into thirds
1 large ripe avocado, halved, pitted, diced
1 large head or 2 small heads belgian endive, ends trimmed
1/2 small head red radicchio, thinly sliced
2 cup torn small leaves of escarole or curly endive
2 ounce ricotta salata (or pecorino romano)
1/4 cup roasted and salted pistachio nuts
freshly ground black pepper

Directions

Step 1: Make the vinaigrette.
Step 2: Peel 1 grapefruit with a knife as follows: Slice the ends off. Put the grapefruit on the cutting board cut side down. Use a large knife to cut away all the rind and white pith, curving the knife with the curve of the fruit. Then use the knife to slice the grapefruit horizontally into ¼-inch thick slices. Do the same with the 2 blood oranges.
Step 3: Arrange the grapefruit and blood orange slices in alternate colors in a ring on a large serving platter. Sprinkle with mandarin segment pieces and then 1 diced avocado.
Step 4: Cut the endive in halve lengthwise, then cut crosswise into ½-inch-wide slices. Put into a large bowl with 1/2 small radicchio head and 2 cups escarole. Add 2-3 tablespoons of the vinaigrette and toss to mix. Drizzle remaining 1-2 tablespoons vinaigrette over the citrus.
Step 5: Arrange the dressed lettuces in the center of the citrus. Use a vegetable peeler to shave the ricotta over the whole plate. Sprinkle with nuts and pepper. Serve immediately.