Brighten family meals with this crisp, juicy chicory and citrus salad
The colorful, pompom-topped winter hat I wear lifts my spirits the minute I put it on, contrasting the cocoon coziness of my black puffy coat. This salad has a similar effect at the table. Bright, crisp and juicy, it is the ideal foil for just about any savory, warm stew you might be serving.
The dish centers on two of the best seasonal produce options: chicories and oranges, both available in an exciting array of varieties this time of year. This recipe invites you to mix them up based on what you find and prefer. For the chicories you can use frisée, escarole, radicchio or endive, for example, or combine them for a tapestry of texture and color. For the oranges, I recommend choosing two different types, such as navel, Cara Cara or blood orange, for a mix of hues and flavors.
The chicories are tossed with a dressing made lightly sweet with the juices, which remain after segmenting the oranges, plus either white balsamic vinegar, which is inherently sweet, or a touch of honey added along with white wine vinegar. With lemon juice, minced shallot and good olive oil, the dressing balances and brings out the best in the pleasantly bitter leaves.
CHICORY AND CITRUS SALAD WITH TOASTED ALMONDS
4 servings
Total time: 15 mins
This salad centers on two of winter’s best produce options: chicories and oranges, both available in an exciting array of varieties that can be mixed and matched based on what you find and prefer. The leaves are dressed in a lightly sweet vinaigrette spiked with minced shallot, then topped with crunchy almonds (or any nut or seed you prefer) and juicy orange segments, for a salad that brings a fresh, sunny contrast to any savory, warm winter stew you might be serving.
2 oranges, ideally a mix of different varieties, such as navel, Cara Cara and blood orange
1/4 cup sliced almonds 2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar (may substitute 1 tablespoon white wine vinegar plus 1 teaspoon honey)
1 tablespoon fresh lemon juice 1 tablespoon minced shallot or sweet onion
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
6 cups lightly packed chicories, such as frisee, escarole or radicchio (torn or left as leaves), thinly sliced endive or a mix
Cut the top and bottom off each orange. Stand an orange on one cut end on a cutting board and, following the curve of the fruit, cut away the skin and white pith. Then, working over a large bowl to catch the juices and orange segments, cut each orange segment away from the membranes. Repeat with the remaining orange. Use a slotted spoon to transfer the orange segments to a separate small bowl. Remove all but 1 tablespoon of the juice from the bowl. Reserve the extra orange juice for another use.
In a dry skillet over medium-high heat, toast the almonds, stirring frequently, until fragrant and golden brown, 3 to 5 minutes. Transfer to a dish and let cool completely.
To the bowl with 1 tablespoon of orange juice, whisk in the oil, balsamic vinegar, lemon juice, shallot, salt and pepper until combined.
When ready to serve, add the chicories to the bowl with the dressing and toss to coat. Top with the orange segments and toasted almonds and serve, or divide the greens among serving plates, then top with the oranges and almonds.
Nutrition (1 1/2 cups salad, 5 orange segments and 1 tablespoon almonds): 128 calories, 9g carbohydrates, 0mg cholesterol, 10g fat, 3g fiber, 3g protein, 1g saturated fat, 161mg sodium, 5g sugar
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.