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.

Servings

servings

Citrus salad with endives and ricotta salata

Ingredients

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

Directions

Make the vinaigrette.
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.
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.
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.
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.