SOULFUL Salad

There’s no healthier— or more colorful—way to head into the holidays than with this seasonal salad from California Soul by chef Tanya Holland. (You may remember her from season 15 of Top Chef or the fried chicken lesson she gave Selena Gomez on Selena + Chef.) The book highlights African American cuisine in the Golden State. In this case, nutrient-rich bitter salad greens and good-for-you sweet oranges, pomegranates and almonds showcase the bright abundance of California, while spicy Creole mustard lends a touch of New Orleans flavor to the dressing. From 2008 until 2020, Holland was the owner and executive chef of the modern soul food restaurant Brown Sugar Kitchen in Oakland, Calif.

WINTER CHICORY SALAD WITH BLOOD ORANGES, POMEGRANATES AND CREOLE MUSTARD VINAIGRETTE

If you can’t find blood oranges, try another variety, such as Cara Cara or regular navel oranges.

Cut tops and bottoms off 3 blood oranges to expose their flesh. Rest one orange on one cut end and carefully slice down the side, following orange’s curve to fully expose flesh and remove skin and pith. Holding the orange over a small bowl, carefully cut between membranes to release segments, allowing excess juice to drip into the bowl. Place segments in a separate bowl. Once all segments are collected, squeeze remaining pulp into the small bowl. Repeat with remaining oranges. You should have about 2 Tbsp juice in the small bowl. Whisk in 1 Tbsp

Creole mustard (such as Zatarain’s), 2 Tbsp Champagne vinegar and1tsp honey. While whisking, drizzle in ¼ cup extra-virgin olive oil. Season with salt and freshly ground black pepper.

Place 1 lb mixed chicories (such as radicchio, escarole or endive), torn into bite-size pieces, in a salad bowl or on a platter. Sprinkle with ¼ cup coarsely chopped roasted almonds ,¼cup

pomegranate seeds, orange segments and 2 Tbsp chopped chives. Drizzle with vinaigrette; toss well.

Serves 4.