Winter Chicory Salad with Blood Oranges, Pomegranates, and Creole Mustard Vinaigrette
From Tanya Hollands’ California Soul: Recipes from a Culinary Journey West by Tanya Holland
Reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House. Text copyright © 2022 by Tanya Holland. Photographs copyright © 2022 by Aubrie Pick
Winter Chicory Salad with Blood Oranges, Pomegranates, and Creole Mustard Vinaigrette
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Coffee connoisseurs know chicory as a bitter root that’s a popular coffee substitute and medicinal drink in South Africa. This roasted root gives Café du Monde’s famous New Orleans coffee its signature flavors. But above ground, this cousin of the dandelion sprouts a bitter green that’s rich in potassium and magnesium. A soulful Creole mustard vinaigrette ties the greens, blood oranges, and pomegranates together.
Ingredients
- 3 blood oranges
- 1 pound mixed chicories (such as radicchio, escarole, or endive), torn into bite-size pieces
- 1/4 cup coarsely chopped roasted almonds
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped chives
Creole Mustard Vinaigrette:
- 1 tablespoon Creole mustard
- 1 teaspoon honey
- 2 tablespoons champagne vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
Instructions
Cut off the tops and bottoms of the oranges to expose their flesh. Rest one orange on one of its cut sides and carefully slice down the side, following the orange’s curve to fully expose the flesh and remove its skin and pith. Once all the skin and pith are removed, hold the orange over a small bowl and carefully cut in between the segments to release its supremes, or segments. Reserve these supremes in a separate bowl and let the excess juice drip into the small bowl. Once all the supremes are collected, squeeze the remaining pulp into the small bowl. Repeat with the other two oranges. You should now have about 2 tablespoons of juice in the bowl.
To make the vinaigrette:
Add the mustard, honey, and vinegar to the orange juice and whisk to combine. While whisking, drizzle in the olive oil. Season with salt and pepper.
Place the chicories in a bowl or on a platter. Sprinkle with the almonds, pomegranate seeds, reserved orange supremes, and chives. Drizzle with the vinaigrette and toss well.
Notes
Reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House. Text copyright © 2022 by Tanya Holland. Photographs copyright © 2022 by Aubrie Pick
- Prep Time: 20 min
- Category: Salad
