Citrus and Nut Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This vitamin-packed side dish uses a salad mix of radicchio, frisee, and endive. Each variety comes in a variety of shapes and colors, ensuring a striking, fluffy, and festively vibrant salad. Top it off with orange and tangerine slices and crunchy walnuts toasted with crushed pink peppercorns. Peel the citrus fruits first, and use the juice of one tangerine to make a delicious vinaigrette. The result is a rich, delicious, and unusual salad—perfect for serving with festive meats for New Year's or Christmas!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 red oranges
- 4 tangerines
- 0.5 cup coarsely chopped walnuts
- 5 tablespoons extra-virgin olive oil
- 1 and 3/4 teaspoons split pink peppercorns
- 2 tablespoons white wine vinegar
- 2 tablespoons country Dijon mustard
- 1 head frisee lettuce, torn into bite-sized pieces
- 3 heads endive, halved and thinly sliced
- Half a small head of radicchio, thinly sliced
- 0.5 cup fresh parsley
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Recipes with similar ingredients: Oranges, tangerines, walnuts, pink pepper, wine vinegar, Dijon mustard, frisée salad, endive salad, radicchio, parsley
Cooking the dish according to the recipe:
- Using a small, sharp knife, trim the ends of the oranges and 3 tangerines, then remove the peel and white pith. Working over a medium bowl, cut each membrane lengthwise on both sides to release the segments into the bowl; discard any seeds. Juice the remaining tangerine into a small bowl to yield about 2 tablespoons of juice.
- Preheat oven to 200°C. Toss walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns, and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10-12 minutes. Cool.
Meanwhile, prepare the dressing:
Add vinegar, mustard, 1/4 teaspoon pink peppercorns, and a pinch of salt to the bowl with the mandarin juice and whisk. Gradually whisk in the remaining 1/4 cup olive oil, whisking until emulsified; season with salt to taste.- Combine the frisée, endive, radicchio, parsley, and orange and mandarin segments in a large bowl. Pour in the dressing and toss, season with salt to taste. Sprinkle with toasted walnuts and the remaining 1 teaspoon of pink pepper.
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