From our chef Todd’s latest cooking class on Hearty Winter Cooking, a refreshing and filling recipe for a salad with some bitter winter greens and a lot of crunch and flavor. We will begin posting recipes on our website under the News tag shortly, so you can find them quickly when you need a helping hand with a fresh meal.
Winter Citrus Salad
1 head radicchio, thinly sliced
1 lb. baby spinach
1 oro blanco
1 blood orange
1 honey tangerine
1 tbs white wine vinegar
1/3 cup green olives, pitted and chopped
3-4 tbs extra virgin olive oil
½ cup pistachios, chopped
1 wedge of Parmesan cheese
Salt and pepper
Cut the tops and bottoms off of the oranges, oro blanco and tangerines. With the cut side down flat on a cutting board, cut skin with a paring knife from top to bottom. Make sure no skin or white membrane remains.
Place a small bowl on the table. Over the bowl, cut along the white membrane to remove orange segments. Place segments in bowl. With the remaining piece of orange, squeeze out as much juice as possible. Remove segments and set aside. Whisk vinegar into bowl. Slowly whisk olive oil into bowl (amount of olive oil and vinegar depends on how much juice you get). Add a pinch of salt and pepper to dressing. Toss together the radicchio, spinach, the segments and enough dressing to coat. Place on plates. Sprinkle olives on top.
Using a vegetable peeler, shave small pieces of Parmesan on top of salad.