Recipes

Bright Citrus Winter Salad

By Nick Wiseman

Bright Citrus Winter Salad

Our Preserved Lemon Hummus doubles as a tangy, creamy dressing in this colorful seasonal salad with radicchio, endive, fennel, citrus, radish, olives, pistachios and nutty pecorino romano cheese…perfect for your next dinner party or New Years brunch!

SALAD INGREDIENTS

Rosa Del Veneto Radicchio

Castelfranco Radicchio

red & yellow endive

fennel, shaved…and save the fennel fronds for a garnish

watermelon radish, thinly sliced 

pomelo, segments and reserve some juice for the dressing

shallot, thinly sliced

pistachios, chopped

Castelvetrano olives…these were marinated in citrus

Pecorino Romano cheese, shaved

DRESSING INGREDEINTS

Little Sesame Preserved Lemon Hummus - 3 tbsp

1 tbsp good olive oil

fresh squeezed Pomelo Juice- 1-2 tbsp to taste

Aged White Balsamic vinegar

honey

Salt & Pepper

PREPARATION 

1. Rinse the radicchio and soak in very cold water for a bit to crisp it up and reduce bitterness.

2. In a small bowl add the hummus, olive oil, splash of aged white balsamic vinegar, dollop of honey, good pinch of salt, fresh cracked pepper and fresh squeezed pomelo juice…whisk to combine and adjust to taste and if the dressing is too thick add a bit more juice until it’s the desired consistency

3. Chop the pistachios. Slice the radish, fennel and shallots. Cut the bottom off of the endive and pull the leaves apart. Drain the radicchio and lightly pat dry…combine some of the radicchio with the sliced fennel and endive in a large bowl. Drizzle with some of the dressing and toss to combine.

4. On a large platter assemble the salad layering the radicchio with the fennel, endive, radish and shallots. Add the pomelo segments, chopped pistachios, shaved pecorino romano cheese and fennel fronds. Drizzle with a bit more dressing & enjoy!

 

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