Winter Greens and Citrus Salad
I am so grateful for colorful food in the winter. When everything outside is dark and gray and cold, I can still count on my favorite jewel-toned winter produce, like bitter radicchio and all shades of citrus. The bitterness of the radicchio is so beautifully balanced by the sweetness of the citrus in this salad and it’s one of my wintertime favorites. In winter, I tend to crave only warm food and not many cold salads, but there is something about raw bitter greens that my body just adores in winter. Perhaps it’s the liver-cleansing properties of these bitter leaves that help with stagnant and slow winter digestion. And also, the colors are most definitely a feast for the eyes.
Ingredients
For the Salad:
1 grapefruit
1 naval orange
1 blood orange
5 cups baby kale
1 cup radicchio leaves
1 bulb of fennel, sliced
For the Dressing:
zest of one lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon honey (or maple syrup for a vegan preparation)
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
Begin by cutting the peel off of the citrus fruits using a sharp serrated knife. Then, slice each fruit into rounds. Arrange the fruit slices on a serving platter.
Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
Combine the kale, fennel, and radicchio in a large bowl. Toss with the dressing. Arrange the dressed greens over the citrus slices. Garnish with fennel fronds, if desired.