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Bitter Greens and Orange Salad with Walnuts and Goat Cheese
This salad is full of bold flavors, a mixture of bitter, sweet, briny and creamy. Navel oranges do well here, but colorful Cara Cara or blood oranges are great if they are in season. As for greens, use a combination of sturdy varieties so the leaves can stand up to the other ingredients. Our favorite was a mixture of endive, radicchio and frisée; you'll need one head of each to get the 12 cups needed for this salad.
4
Servings
Tip
Don't leave the walnuts and olives in large pieces. Make sure to chop finely enough so that they mix into the dressing.
15 minutes
Ingredients
-
3
medium oranges (see note)
-
¼
cup red wine vinegar
Directions
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01Cut ½ inch off the top and bottom of each orange. One at a time, stand each on a cut end and, slicing from top to bottom, cut away the peel and pith following the contour of the fruit. Cut the oranges vertically into quarters, then trim away the seedy core from each. Cut each quarter crosswise into ½-inch-thick slices.
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Delicious prepared as written and using Cara Cara oranges for that option and a Spanish black olive - new to us from local Basque market - for the black olive choice. The recipe doesn't specify the kind of black olive but we'd avoid the "ripe black olives" from a can. This will go on our repeat list of recipes and we'll continue to rotate in other black olive varieties like oil cured or kalamata. Dried oregano in lesser amount would work here too I think and we'll try that next time. Also the recipe says it serves 4 but unless you're serving this as main those would be uber-generous servings. We scaled this down by roughly 1/3 and it served four nicely as side.