Chicory, Orange & Fennel Salad
by Katherine Deumling of Cook With What You Have
Sweet, tart juicy oranges pair beautifully with the slightly bitter chicories like escarole, castelfranco, sugarloaf and radicchio.
Serves 4
About 8 cups chopped chicory (escarole, castelfranco, sugarloaf, radicchio, endive)
1 navel orange
1 small fennel bulb, trimmed, quartered and thinly sliced crosswise
1 green onion or 1 tablespoon red onion, thinly sliced
1/3 cup toasted walnuts, roughly chopped
Vinaigrette
1/2 – 1 teaspoon Dijon-style mustard
2 tablespoons wine or cider vinegar
5 tablespoons olive oil
Salt and freshly ground pepper, to taste
1/2 teaspoon fresh or dried thyme
1. Put all dressing ingredients in a pint jar with a tight-fitting lid. Shake well until emulsified. Taste and adjust with more vinegar and/or salt or whatever else you think it needs. It should be bright and strongly flavored. You will likely have some dressing leftover.
2. Cut the top and bottom off the orange. You’ll cut into a little bit of the flesh but mostly just remove two discs of peel. Set the orange on a cutting board on one, now flat, end. Using a sharp chef’s knife, trace the contour of the orange from the top to the bottom, carefully removing the peel and pith from the flesh. Continue around the whole orange until you’ve removed all the peel. You may still have small strips of pith and don’t worry about getting every last bit. Cut the orange in half and then quarters, top to bottom and then, cut those quarters into 1/3-inch slices, crosswise.
3. Put orange and remaining salad ingredients in a serving bowl. Toss with about 3/4 of the dressing. Taste and adjust seasoning to taste.
