Winter is in full effect! We try to cook seasonally so that means chicories and citrus are some of the bounties that nature has to offer right now. This Radicchio and Satsuma Orange Salad is the best of what winter has to offer. Spicy bitter greens and sweet oranges pair perfectly together and make for a really refreshing salad!
You are probably familiar with radicchio, which is a chicory that is bitter and spicy, but take heart I have a method to mellow them out. Now, satsumas may be a little unfamiliar. Satsumas are an easy-peeling citrus and have an origin in China. What makes satsumas so special is that they are one of the sweetest citrus fruits, have a very tender texture and have no seeds! The outer skin is thin and leathery and is lightly attached to the fruit, which makes peeling a breeze! If you see this citrus in the store, buy it! Currently, I have found it at Whole Foods and Super H Mart (Asian grocery store). If you can’t find satsumas, you could totally use Cuties or any mandarin or clementine you can find.
- 1 large head radicchio, chopped
- 2 tbsp sherry vinegar or red wine
- 3 tbsp olive oil
- 1/4 tsp honey
- 1/4 tsp salt
- freshly ground black pepper
- 2 satsumas or mandarin oranges, peeled and segmented
- 1/4 cup of chopped pecans, toasted
- freshly grated Pecorino
- Fill a large bowl with cold water and add ice to make it icy cold. Add the radicchio to the icy water, toss and let sit for 15 minutes. This will mellow out the radicchio and make it less bitter.
- In a small bowl, add the sherry vinegar (or red wine), olive oil, honey, salt and few grinds of black pepper. Whisk to combine.
- Remove the radicchio from the water and spin in a salad spinner to dry.
- Place the radicchio in a large bowl, add the satsumas (or mandarins). Whisk the dressing again and add it to the radicchio. Toss to combine. Transfer to a platter or plates and sprinkle with pecans and desired amount of freshly grated Pecorino. Serve.