Winter Citrus And Red Chicories Salad Recipes

WINTER CITRUS AND RED CHICORIES SALAD

Steps:

• Using a serrated knife and following the curves of the fruit, carefully peel the blood oranges, navel orange and grapefruit. Remove all the peels and the white pith, but keep the fruits as smooth and round as possible.
• Cut the blood oranges and navel orange crosswise into 1/4-inch slices and place in a low bowl. Use knife to cut between the grapefruit membranes to form segments; add to bowl. Squeeze the grapefruit "carcass" over a strainer into the bowl with the citrus.
• Separate radicchio into leaves and tear into large pieces.
• Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1 inch from the bottoms and discard. Separate the leaves.
• Place radicchio and endive leaves in a large platter or in a low-sided salad bowl. Arrange citrus slices and segments artfully over leaves, reserving the citrus juices.
• In a small bowl, combine shallots and 3 tablespoons reserved citrus juices. Add a good pinch of salt and pepper. Whisk in olive oil and taste. Adjust the seasonings, whisk again, and pour dressing evenly over salad.
• Garnish with kumquat slices, if using, and toasted walnuts.

CITRUS AND WINTER GREENS SALAD RECIPE BY TASTY

Steps:

• To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
• minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
• Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
• Enjoy!

WINTER CITRUS SALAD RECIPE BY TASTY

Steps:

• Trim the fronds and stalks off of the fennel bulb. Cut the bulb in half crosswise, remove the core, then thinly slice. Add the sliced fennel to a medium bowl and set aside.
• Slice off the top and bottom of a blood orange so it sits flat on your cutting board. Carefully cut off the peel and pith in downward strips around the orange, removing as little fruit as possible. Carefully cut between the membranes to remove the segments. Repeat with the rest of the blood oranges, the Cara Cara oranges, and the grapefruit.
• Add the citrus segments to the bowl with the fennel, along with the mint. Season with salt and toss to combine. Set aside while you make the dressing and farro.
• Make the dressing: In a medium bowl, whisk together the lemon juice, honey, salt, and tarragon. Add the olive oil, a bit at a time, and whisk until fully incorporated. Set aside.
• Heat a bit of olive oil in a small pot over medium heat. Add the farro and toast until just slightly golden brown. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until the farro is tender and has absorbed the water.
• Add 2 tablespoons of the honey tarragon dressing to the warm farro and toss well.
• In a small pan over medium heat, toast the pistachios until slightly brown and aromatic.
• Divide the citrus fennel mixture between serving bowls and top with the farro and pistachios. Add more dressing to taste, if desired.
• Enjoy!
• Nutrition - Salad, with dressing - Calories: 415, Total fat: 15 grams, Sodium: 429 mg, Total carbs: 70 grams, Dietary fiber: 11 grams, Sugars: 33 grams, Protein: 6 grams