Sharing another salad that you can whip up in a few minutes and holds well so you can prep it before having guests over! I love this salad served with anything hearty like a beef tenderloin or delicious winter pasta. But it can also be served alongside a cheeseboard for a great lunch!
Here’s the finished salad! I love this combination because the radicchio, kale and brussels are crunchy and slightly bitter but the citrus, fresh mint, toasted nuts and the burst of flavor that the pomegranate add just work really well together! I love playing around with different flavor combinations, next time I’d do more citrus and possibly a few more toasted walnuts but it is a salad that leaves you wanting more. We all ate heaping plate fulls!
Winter citrus is prime especially here in Southern California. My sister lives on a ranch with avocado trees and oranges so we take full advantage of the citrus this time of year. I added in a grapefruit for the acidity and I love the sweet tanginess it adds.
I love to segment citrus for salads because the chewy membrane is gone and all you have left is the juicy, sweet orange. It’s almost the texture of sashimi.. I know that sounds odd but it melts in your mouth and is so great in a salad. If you haven’t done it, it’s easy! You just need a sharp knife. First cut the peel off of the citrus (start by slicing off the bottom you have a flat surface). Remove all of the white pith so it’s just the orange showing, no white. Hold the orange gently in your hand and with a sharp knife, carefully cut between a segment and the membrane. Don’t cut all the way through - just to the center. Give it a little twist and peel the segment away from the other connective membrane.
I don’t know about you, but I always need a toasted nut or seed on my salads. I like the crunch and by toasting the nuts the flavor really comes to life! I like to slowly toast walnuts, pecans, pistachios or almonds on the stove but you can also toss them in the oven. I dry roast them, and don’t use any oil.
It’s all about the simple dressings for me lately. This salad is so packed full of flavor all I used was olive oil, lemon juice and salt and pepper. If you wanted to elevate it a bit you could add some dijon to the mix and/or a white wine vinegar and a tiny bit of honey.
INGREDIENTS:
1/2 - 1 bulb of raddichio (depending on the size)
1 bunch shaved kale
2 cups shaved brussels sprouts
2 oranges (segmented)
1 grapefruit
1 bunch fresh mint
1 cup walnuts, toasted
1 pomegranate
Juice from 1 lemon
1/3 cup olive oil
1/4 cup shaved salty hard cheese (like goat gouda or parmesan)
salt and pepper to taste
You can prep the greens and raddichio ahead of time, they’ll hold up in the fridge! An hour or two before serving, massage the greens with olive oil and lemon juice.
Then segment the citrus, toast the nuts, tear the mint, remove the pomegranate arils and toss together! It’s that simple! Toss the shaved cheese on top of each salad before serving. I can’t wait to see what you create in your own kitchen! If you make any unique additions, let us know!
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