A few rays of sunshine and I can’t bear it any longer: I need colour and pretend spring is here! Luckily citrus like blood oranges are bang in season and some tropical fruits like pomegranate! Making a vibrant coloured salad is just what I need! Inspired by reading about these Sicilian salads with blood oranges, I made my own Mediterranean version.
This is a colourful citrus salad is amazingly versatile: serve it as a Saturday light lunch, a colourful midweek dinner or a zingy starter as total veggie.
BLOOD ORANGES – These crimson beauties come from the Mediterranean, they are a hybrid orange from circa 18th century found both in Spain and Italy and are in season end January and February.
There are 3 main varieties: the Moro, the Tarocco and the Sanguinello. The Moro is a tad more bitter and most colourful with a range from vermillion, vivid crimson to almost black. The Tarocco has more blush tones and has the highest concentration of vitamin C. The Sanguinello circa 1929 from Spain has a sweet and tender flesh, very few seeds and is very juicy and different shades of orange and red.
RADICCHIO – also called Italian chicory, circa 15th century cultivated in Veneto and Trentino, Italy. It is similar to our Belgian endives (chicon) to obtain these white-veined red leaves they are put in the dark and loose their green pigmentation. The leaves have a little bitter taste and can be eaten raw. braised or grilled.
Check out more about the Belgian chicon HERE.
DRESSING – I am not a big fan of drippy, yogurt dressings; give me a splash of some quality olive oil and a fruity vinegar or lemon juice. That’s all I need! For this dressing I used blood orange juice, agave and olive oil.
An extra crunch comes from the pomegranate seeds and the pistachios. The feta compliments the citrus and radicchio and chicon very well.
Citrus and Radicchio Salad with Feta
Yield 2 people
- 5 Radicchio leaves, cleaned
- 1 chicon (endives), cleaned
- 1 pink grapefruit
- 2 blood oranges
- 30 gr pistachios, crushed
- 1/2 red onion, sliced
- 1/4 pomegranate
- 50gr feta
- 1 tea spoon agave syrup
- 1 tea spoon olive oil
- salt to season
- Tear the Radiccho leaves in smaller pieces and lay on serving dish. Layer the chicon leaves at random.
- Cut the blood oranges in segments while capturing the juice in a bowl. Layer at random on the plate.
- Remove the peel and cut the pink grapefruit in slices. Layer at random on the plate. Layer the red onion slices.
- Sprinkle the pistachios and pomegranate seeds over the plate. Crumble the feta over it.
- Take the blood orange juice, season with salt, add the agave syrup and a splash of olive oil. Shake in a jar and serve with the salad.
recipe on www.LeeksandHighHeels.com by Sandra Slawinski