Salads can be as simple as a pile of greens, dressed with oil and vinegar, a pinch of salt and a grind of pepper. Another two minutes of effort gets you to Classic Vinaigrette (aka Salad Dressing).
But sometimes you want a showstopper.
Only occasionally do my kids embrace fruit in their salads. This is a delicate way of saying that sometimes they bellow, “Why the hell are there oranges in the salad?”
I however love it, so I try again and again. Fresh pears and apples; dried cranberries, cherries, and apricots; juicy peaches and plums, even cherries, in the summer; fresh citrus during the months where brightness and color are in short supply.
For this one I picked a little assort of citrus, and you should pick whatever citrus is speaking to you (or that is sitting in your fridge). There are so many varieties of oranges around these days, and they really do have some pretty distinct flavors and colors, and using a combo provides a pretty instant wow factor. Cara cara oranges, blood oranges, kishu mandarins…..don’t even get me started on the Ojai Pixie tangerines.
Did this go over well? Well, “well” is a relative term, especially in the parenting arena. Let’s just say I like it a lot. If you like your vinaigrettes on the garlicky side, you can sub in garlic oil for the olive oil in the dressing.
Speaking of citrus….you should absolutely check out Orange White Wine Campari Sangria. Now THAT’S another good place to show off a medley of citrus.
Other Beautiful Salad Recipes:
Want more showy salad gorgeousness? Try these recipes.
- Red Salad with Citrus, Honey and Thyme Vinaigrette
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Farro and Arugula Salad with Orange Herb Vinaigrette
- Brussels Sprouts Three Ways
- Roasted Cauliflower and Carrots with Olive Drizzle
Endive, Radicchio and Citrus Salad with Bacon Vinaigrette
Ingredients
- 1 red grapefruit
- 1 blood orange
- 1 navel orange
- 2 Belgian endives sliced crosswise
- 1 head radicchio leaves separated and thinly sliced
- 1 shallot minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons champagne or rice wine vinegar
- 2 teaspoons minced fresh tarragon
- Kosher salt and freshly ground pepper to taste
- 3 strips cooked bacon crumbled
Directions
- Peel the grapefruit and oranges, using a very sharp knife, making sure to slice off any white pith under the skin. Slice the fruit in ½ inch thick slices crosswise, then cut each slice into quarters.
- In a small bowl combine the shallot, olive oil, vinegar, tarragon, and salt and pepper and stir to combine.
- Place the endives and radicchio on a large shallow serving platter, drizzle over half of the dressing and toss lightly. Scatter the citrus over the top, drizzle the rest of the dressing over the salad, and sprinkle the bacon on top.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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