Bitter Radicchio and Citrus Salad
A vibrant and refreshing winter salad that beautifully balances the bold bitterness of radicchio and endive with the bright, juicy sweetness of mixed citrus. Tossed in a simple honey-lemon vinaigrette and topped with toasted pistachios.
Equipment
- Cutting board
- Chef's knife
- Small mixing bowl
- Whisk
- Large salad bowl
- Salad tongs
Ingredients
Salad Base
- 1 head Radicchio — cored and torn into bite-sized pieces
- 2 heads Belgian Endive — ends trimmed, leaves separated and halved diagonally
- 1 medium Ruby Red Grapefruit — peeled and segmented (supremed)
- 1 medium Navel or Blood Orange — peeled and segmented (supremed)
- 0.25 cup Shelled Pistachios — lightly toasted and roughly chopped
- 2 tablespoons Fresh Mint (optional) — roughly torn
Honey-Lemon Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil — high quality for best flavor
- 1 tablespoon Fresh Lemon Juice — about half a lemon
- 1 teaspoon Honey — adjust to taste to balance bitterness
- 1 teaspoon Dijon Mustard — acts as an emulsifier
- 0.25 teaspoon Kosher Salt — plus more to taste
- 0.125 teaspoon Black Pepper — freshly cracked
Salad Base
| 1 head | Radicchio | cored and torn into bite-sized pieces |
| 2 heads | Belgian Endive | ends trimmed, leaves separated and halved diagonally |
| 1 medium | Ruby Red Grapefruit | peeled and segmented (supremed) |
| 1 medium | Navel or Blood Orange | peeled and segmented (supremed) |
| 0.25 cup | Shelled Pistachios | lightly toasted and roughly chopped |
| 2 tablespoons | Fresh Mint (opt.) | roughly torn |
Honey-Lemon Vinaigrette
| 3 tablespoons | Extra Virgin Olive Oil | high quality for best flavor |
| 1 tablespoon | Fresh Lemon Juice | about half a lemon |
| 1 teaspoon | Honey | adjust to taste to balance bitterness |
| 1 teaspoon | Dijon Mustard | acts as an emulsifier |
| 0.25 teaspoon | Kosher Salt | plus more to taste |
| 0.125 teaspoon | Black Pepper | freshly cracked |
Instructions
-
Prepare the citrus by slicing off the top and bottom of the grapefruit and orange. Stand the fruit up and slice away the peel and white pith following the curve of the fruit. Carefully slice between the membranes to release the citrus segments (supremes) into a small bowl. Squeeze the leftover membranes over the bowl to catch any extra juice.
~7 minReserve 1 tablespoon of the caught citrus juice to mix into the dressing for extra flavor. -
In a small mixing bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until completely emulsified. Taste and adjust sweetness or acidity if necessary.
~3 minIf the greens are particularly bitter, you can add an extra half teaspoon of honey. -
Place the torn radicchio and prepared endive leaves into a large salad bowl. Drizzle half of the dressing over the greens and toss gently to coat.
~3 minTossing the greens first ensures they are evenly coated before the delicate citrus is added. -
Add the citrus segments, chopped pistachios, and fresh mint (if using) to the bowl. Drizzle the remaining dressing over the top and gently fold everything together, being careful not to break up the citrus segments too much. Serve immediately.
~2 minTop with a sprinkle of flaky sea salt right before serving to enhance all the flavors.
Tips & Storage
- To reduce the bitterness of the radicchio, you can soak the torn leaves in ice water for 10-15 minutes, then dry thoroughly in a salad spinner before assembling.
- Goat cheese or shaved parmesan make excellent additions to this salad if you are not strictly dairy-free.
- Use a very sharp knife to segment the citrus to avoid crushing the fruit and losing the juices.
- Storage: This salad is best enjoyed immediately after tossing. If you need to prep ahead, store the washed greens, segmented citrus, and prepared dressing in separate airtight containers in the refrigerator for up to 2 days. Assemble and toss right before serving.