1 cup shallots, peeled, thinly sliced in rings and separated (2 to 4 shallots)
2 T. apple cider vinegar
1 large radicchio, halved, cored, and shredded like slaw (12 oz.)
1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 oz)
3 ounces baby arugula
4 navel oranges, peeled and sliced in 1/4 inch thick half rounds
2/3 cup pitted Kalamata olives
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
1/2 t. Dijon mustard
kosher salt and black pepper
1/2 cup good olive oil
Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 t. salt, and 1/2 t. pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
my notes: I skipped the shallot step, replaced endive with green leaf lettuce because I don't like endive, segmented the oranges instead of slicing into rounds, and omitted the olives because I didn't have them and forgot to buy! This is a great salad - Ina says it's great in the winter with roast chicken, we like this any ol' time.
8.17.22: yard sign
8.17.21: tip-sy tuesday - fruit filled crescent rolls
8.17.20: painted letters and an engagement cake
8.17.19: grape and broccoli salad
8.17.18: morse code bracelets
8.17.17: caprese salad (tomato mozzarella salad)
No comments:
Post a Comment