A crisp colorful salad in the dead of winter can make a meal feel luxurious. Radicchio and its crimson cousins in the chicory family, Chiogga, Treviso and Tardivo, make an eye-popping display with red citrus like blood orange and ruby grapefruit. The combination of slightly bitter leaves and sweet juices is utterly refreshing.
- 4 blood oranges or Cara Cara oranges (red-fleshed navel oranges)
- 1 navel orange
- 1 ruby grapefruit
- 2 small heads radicchio, about 3/4 pound, or a mixture of red-leaved chicories such as Treviso and Tardivo
- 2 Belgian endives
- 2 tablespoons finely chopped shallot
- Salt and pepper
- 4 tablespoons extra-virgin olive oil
- 6 kumquats, thinly sliced (optional)
- ¼ cup toasted walnut halves
- Using a serrated knife and following the curves of the fruit, carefully peel the blood oranges, navel orange and grapefruit. Remove all the peels and the white pith, but keep the fruits as smooth and round as possible.
- Cut the blood oranges and navel orange crosswise into 1/4-inch slices and place in a low bowl. Use knife to cut between the grapefruit membranes to form segments; add to bowl. Squeeze the grapefruit “carcass” over a strainer into the bowl with the citrus.
- Separate radicchio into leaves and tear into large pieces.
- Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1 inch from the bottoms and discard. Separate the leaves.
- Place radicchio and endive leaves in a large platter or in a low-sided salad bowl. Arrange citrus slices and segments artfully over leaves, reserving the citrus juices.
- In a small bowl, combine shallots and 3 tablespoons reserved citrus juices. Add a good pinch of salt and pepper. Whisk in olive oil and taste. Adjust the seasonings, whisk again, and pour dressing evenly over salad.
- Garnish with kumquat slices, if using, and toasted walnuts