Winter Citrus Salad (from PICAchef in France – A Pop-up Dinner)
Serves 4
Ingredients
1 head frissée washed, dried and picked over
1 radicchio washed, dried and torn into bite size pieces
2 Belgium endive washed, dried and sliced into bite size pieces
1 fennel bulb thinly shaved on a mandoline
1 Texas ruby red grapefruit segmented
1 blood orange segmented
2 clementines segmented*
3.5 oz (100g) castelvetrano olives pitted and sliced lengthwise
1 small bunch Italian flat leaf parsley, washed and stemmed
Citrus Vignarette
2/3 cup (150ml) extra virgin olive oil
1 tbsp Dijon mustard
4 tsp citrus juices
cracked coriander seeds
salt and pepper
Method for Vignarette
- Take a medium bowl, add the Dijon, citrus juices
- In a medium bowl, combine Dijon mustard and citrus juices
- Slowly drizzle olive oil into Dijon and citrus mixture to form an emulsion
- Season with salt, freshly ground pepper and cracked coriander see to taste
- Set aside and prepare salad
Method for Salad
- Place frissée, radicchio, endive and shaved fennel into a large, chilled mixing bowl
- On a chilled serving plate, place lightly dressed leaves then arrange citrus segments, olives and flat leaf parsley on top to present all the ingredients nicely
- Drizzle a little more dressing over and serve
