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Bitter Salad with Blood Orange and Endive

In culinary school, one of my favorite chefs was obsessed with bitter flavors. I
mean, like REALLY bitter flavors—if you served him a plate of raw radicchio, this
guy would be in heaven. This chef mentioned the importance of serving bitter
greens with a sweet or highly acidic component to help offset the bitterness, which
I have done in the recipe below with blood oranges and a sweet honey mustard
vinaigrette.
The following salad provides roughly four servings.

Ingredients

  • ½ head radicchio (sliced finely)
  • 2 endives (leaves cut in half)
  • 2 cups arugula greens (washed and drained)
  • 2 blood oranges (peeled and cut into sections)
  • 2 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 1 Tbsp whole-grain mustard
  • 1 shallot (finely sliced)
  • 2 Tbsp red wine vinegar
  • ½ cup walnuts (lightly toasted)
  • Kosher salt and freshly-ground black pepper (to taste)

Instructions 

  • Finely slice the half head of radicchio, and add the sliced radicchio to a large salad mixing bowl.
  • Add the sliced endives, along with the arugula greens.
  • Add the blood oranges, and allow the contents to sit while you prepare the quick vinaigrette.
  • For the vinaigrette, combine the honey, Dijon mustard, whole-grain mustard,
  • minced shallot, and red wine vinegar, and stir until mixed.
  • When you are ready to serve your salad, combine the vinaigrette with the greens and the toasted walnuts.
  • Season with Kosher salt and freshly-ground black pepper, and serve.

Notes

This salad is best eaten fresh, although the vinaigrette can be made in advance.