chicory citrus salad
Nothing like a citrus salad in winter time! This time of year is so dreary (at least where I live), the bright colors, flavors, and recruiters if this salad shock me back to life. The magic of citrus season is winter's redemption; a reminder that color exists and brighter days will (someday) return. There's a million and one iterations of citrus salad out there-- this one is inspired by recipes from Jess Damuck's cookbook Salad Freak and Bryant Terry's cookbook Vegetable Kingdom. I hope it brings you joy.
Zoe
chicory citrus salad
Ingredients
½ c pepitas (raw pumpkin seeds)
2-3 small heads mixed chicories
½ bulb fennel
3-5 mixed citrus fruits (grapefruits, oranges, blood oranges, and meyer lemons are all fantastic)
4-5 large medjool dates
2 tbsp tahini
¼ tsp turmeric
1 tbsp lemon juice
Kosher salt
Freshly ground black pepper
Instructions
Place the pepitas in a dry pan over medium to medium low eat. Toast, shaking pan occasionally, until nicely toasted, taking care not to burn. When they are golden brown and smell toasty, remove from heat. Sprinkle with kosher salt while still warm.
Wash and dry chicories and tear leaves into large bite size pieces. Arrange on a platter.
Trim fennel and slice thinly; use a mandolin if you have one. Place fennel slices in a bowl of cold water for 5-10 minutes to give them an extra snap (optional).
To prepare the citrus, cut the peel and pith away from each fruit. Cut a slice off the top and bottom first, so they will sit flat on your cutting board, then with a sharp knife cut away the peel and pith, following the shape of the fruit. Try to remove as little flesh as possible. Once peeled, slice some of your fruit into wheels and cut segments from others (this gives a nice variation of size, shape, and texture). To cut segments, hold fruit in your hand over a bowl. With a sharp knife, carefully cut into fruit along a membrane, then free the segment by cutting away along the next membrane. Let the segment fall into the bowl along with any juices. When you are done you will have a skeleton of membranes; squeeze it into the bowl to collect the rest of the juice. Set cut citrus aside along with juice (you will add juice to your dressing).
In a small bowl, whisk together tahini, turmeric, lemon juice, and a tablespoon of collected citrus juice. Stir in a tablespoon of water. Add more water, a teaspoon at a time, until dressing is drizzle-able but still thick. Season liberally with salt and pepper.
Lift fennel from the water and blot on paper towel or a clean tea towel. Scatter on top of the chicories. Next, arrange your citrus wheels and segments overtop. Tear the dates into large chunks and scatter overtop, followed by the toasted pepitas. Drizzle with dressing, serving any remaining dressing alongside.
