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RECIPE
12 INGREDIENTS 8 STEPS 30min

Winter Citrus Salad

What makes this salad really special is the way the contrasting flavors are in perfect balance with one another. The sweetness of the oranges tempers the bitterness of the radicchio, and the olives add a nice savory and briny note. The dressing is a classic red wine and olive oil vinaigrette with plenty of Dijon mustard.
Winter Citrus Salad Recipe | SideChef
What makes this salad really special is the way the contrasting flavors are in perfect balance with one another. The sweetness of the oranges tempers the bitterness of the radicchio, and the olives add a nice savory and briny note. The dressing is a classic red wine and olive oil vinaigrette with plenty of Dijon mustard.
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
30min
Total Time
$3.11
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2 cup
Black Lentils
or French Le Puy Lentils
5
about 2.5 lb
3 Tbsp
Red Wine Vinegar
1 tsp
Dijon Mustard
1/2 tsp
plus more for serving
1/4 tsp
plus more for serving
1/3 cup
1/2 cup
Thinly Sliced Shallots , firmly packed
3/4 cup
Castelvetrano Olives
pitted and smashed flat with the side of a knife
1 head
Radicchio
preferably a small head, leaves separated and torn into pieces
or 4 cups Baby Arugula
1/2 cup
Crumbled Feta Cheese
(optional)
to taste
for serving
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Author's Notes

Yields 4-6 servings.

In this recipe, I used a mix of the Navel, Cara Cara, and Blood Oranges.

For the salad, it’s best to use a smaller variety of lentils. Red lentils, or brown lentils all apart too much when cooked and don’t hold up well in a salad. The best varieties to look for are Beluga lentils or French Le Puy lentils. (those are dark greenish-brown in color.) If you can’t find either of those varieties, it’s better to substitute a grain, like farro, quinoa, or wheat berries, than to use larger lentils.

Cooking Instructions

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Step 1
Bring a medium saucepan of water to a boil over medium-high heat. Add Black Lentils (1/2 cup) reduce the heat to low, and simmer, stirring occasionally, for 15-25 minutes, until the lentils are just tender. Drain, place them in a large, shallow bowl or platter, and cool slightly.
Step 2
Meanwhile, whisk together Red Wine Vinegar (3 Tbsp) , Dijon Mustard (1 tsp) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) in a glass measuring cup, then add the Olive Oil (1/3 cup) in a steady stream, whisking constantly.
Step 3
Add Shallots (1/2 cup) , stir, and set aside for 10 minutes. Use a fork to lift the shallots from the dressing, and place them in a medium bowl.
Step 4
Using a small serrated knife, peel the Oranges (5) and trim any remaining pith. Slice the oranges crosswise into thin circles about 1/4-inch thick, remove any visible seeds.
Step 5
Add the oranges to the bowl with the shallots. Add the Castelvetrano Olives (3/4 cup) , toss gently, and set aside.
Step 6
Add Radicchio (1 head) to the platter with the lentils, drizzle with half the remaining dressing, and toss. Set aside until the lentils are completely cool. If using arugula, wait until just before serving to toss with the greens with the lentils and dressing.
Step 7
Arrange the oranges, olives, and shallots over the radicchio, adding a few spoonfuls of the juices left behind in the dish.
Step 8
Drizzle with more dressing to taste, top with the Feta Cheese (1/2 cup) and Fresh Mint Leaves (to taste) , and season with salt and pepper. Serve at room temperature.
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