CITRUS SALAD WITH ENDIVES AND RICOTTA SALATA
Serves 4
Prep: 20 minutes
I like to use Meyer lemon, walnut oil and Banyuls vinegar in the dressing for this special salad.
3 to 4 tablespoons classic all-purpose vinaigrette (above) 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 cups torn small leaves of escarole or curly endive
1 chunk (about 2 ounces) ricotta salata (or pecorino Romano)
1/4 cup roasted and salted
pistachio nuts
Freshly ground black
pepper
1. Make the vinaigrette. 2. Peel the 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 1/4-inch thick slices. Do the same with the blood oranges.
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 the diced avocado.
4. Cut the endive in halve lengthwise, then cut crosswise into 1/2-inch-wide slices. Put into a large bowl with radicchio and escarole. Add 2 to 3 tablespoons of the vinaigrette and toss to mix. Drizzle remaining 1 or 2 tablespoons vinaigrette over the citrus.
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.
Nutrition information per serving: 329 calories, 23 g fat, 5 g saturated fat, 15 mg cholesterol, 27 g carbohydrates, 10 g sugar, 9 g protein, 367 mg sodium, 8 g fiber