WINTER CITRUS AND RED CHICORIES SALAD

INGREDIENTS

Servings: 4-6 Total time: 20 minutes 4 blood oranges or cara cara oranges (red-fleshed navel oranges) 1 navel orange 1 ruby grapefruit 2 small heads radicchio, about 340g, or a mixture of red-leaved chicories such as Treviso and Tardivo 2 Belgian endives 2 tbsp finely chopped shallot pinch salt and pepper 4 tbsp extra-virgin olive oil 6 kumquats, thinly sliced (optional) ¼ cup toasted walnut halves

PREPARATION

1. 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.

2. Cut the blood oranges and navel orange crosswise into ½-cm 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.

3. Separate radicchio into leaves and tear into large pieces.

4. Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 3cm from the bottoms and discard. Separate the leaves.

5. 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.

6. 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.

7. Garnish with kumquat slices, if using, and toasted walnuts.