Citrus Salad With Endives And Ricotta Salata

Citrus Salad With Endives And Ricotta Salata
4.5 from 2 ratings
I love salad. What makes a great salad? Fresh, crisp produce. What makes a salad extraordinary? Balance and surprise. As in a stunning salad made from four citrus fruits, hearty endives and colorful chicories.This recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.
Citrus salad with endives and ricotta salata
  • 1/4 cup classic all-purpose vinaigrette (see note) made with walnut oil and meyer lemon zest
  • 1 oro blanco grapefruit or pomelo
  • 2 blood oranges
  • 1 satsuma mandarin or 2 clementines, peeled, sectioned, each section cut into thirds
  • 1 large ripe avocado, halved, pitted, diced
  • 1 large head or 2 small heads belgian endive, ends trimmed
  • 1/2 small head red radicchio, thinly sliced
  • 2 cup torn small leaves of escarole or curly endive
  • 2 ounce ricotta salata (or pecorino romano)
  • 1/4 cup roasted and salted pistachio nuts
  • freshly ground black pepper
  1. Make the vinaigrette.
  2. Peel 1 grapefruit with a knife as follows: Slice the ends off. Put the grapefruit on the cutting board cut side down. Use a large knife to cut away all the rind and white pith, curving the knife with the curve of the fruit. Then use the knife to slice the grapefruit horizontally into ¼-inch thick slices. Do the same with the 2 blood oranges.
  3. Arrange the grapefruit and blood orange slices in alternate colors in a ring on a large serving platter. Sprinkle with mandarin segment pieces and then 1 diced avocado.
  4. Cut the endive in halve lengthwise, then cut crosswise into ½-inch-wide slices. Put into a large bowl with 1/2 small radicchio head and 2 cups escarole. Add 2-3 tablespoons of the vinaigrette and toss to mix. Drizzle remaining 1-2 tablespoons vinaigrette over the citrus.
  5. Arrange the dressed lettuces in the center of the citrus. Use a vegetable peeler to shave the ricotta over the whole plate. Sprinkle with nuts and pepper. Serve immediately.