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Winter Citrus Salad
Recipe

12 INGREDIENTS • 8 STEPS • 30MINS

Winter Citrus Salad

5
1 rating
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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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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.
30MINS
Total Time
$3.43
Cost Per Serving
Ingredients
Servings
4
US / Metric
Black Lentils
1/2 cup
Black Lentils
or French Le Puy Lentils
Orange
5
Oranges
about 2.5 lb
Red Wine Vinegar
3 Tbsp
Red Wine Vinegar
Dijon Mustard
1 tsp
Dijon Mustard
Kosher Salt
1/2 tsp
Kosher Salt
plus more for serving
Ground Black Pepper
1/4 tsp
Ground Black Pepper
plus more for serving
Olive Oil
1/3 cup
Olive Oil
Shallot
1/2 cup
Thinly Sliced Shallot, firmly packed
Castelvetrano Olives
3/4 cup
Castelvetrano Olives
pitted and smashed flat with the side of a knife
Radicchio
1 head
Radicchio
preferably a small head, leaves separated and torn into pieces
or 4 cups Baby Arugula
Feta Cheese
1/2 cup
Crumbled Feta Cheese
optional
Fresh Mint Leaves
to taste
Torn Fresh Mint Leaves
for serving
Nutrition Per Serving
VIEW ALL
Calories
481
Fat
29.9 g
Protein
12.3 g
Carbs
44.6 g
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Winter Citrus Salad
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

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 InstructionsHide images
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 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 Shallot (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 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 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 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.
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.
Tags
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Appetizers
Gluten-Free
Brunch
Lunch
Healthy
Shellfish-Free
Vegetarian
Quick & Easy
Salad
Side Dish
Vegetables
Winter
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