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.
Bitter Salad with Blood Orange and Endive
In culinary school, one of my favorite chefs was obsessed with bitter flavors. Imean, like REALLY bitter flavors—if you served him a plate of raw radicchio, thisguy would be in heaven. This chef mentioned the importance of serving bittergreens with a sweet or highly acidic component to help offset the bitterness, whichI have done in the recipe below with blood oranges and a sweet honey mustardvinaigrette.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.