Puntarelle and Orange Salad

Puntarelle and Orange Salad

By
From
Citrus
Photographer
Mowie Kay

This is my favourite salad to eat over Christmas. I prefer using bright, sweet navel oranges, but it is also good with blood oranges later in the season. You could get away with a few pomegranate seeds with this or, to make it more substantial, serve it with some slices of smoked meat – duck is particularly good. And if you can’t find puntarelle, any type of chicory or radicchio will work well – it is the bitter notes and the crisp texture you are after. You can also use finely sliced fennel to change the emphasis from bitter to sweet.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Trim off the spears from 1 large head of puntarelle, working towards the middle. You want mainly white stems and fronds here, so discard those that are dark green. Cut into thin slices on the diagonal and put into a large bowl of cold water. Leave to soak for a couple of hours. Cut the peel and membranes from 2 large oranges and cut into slices, flicking out the pips as you go. Juice another orange and mix with 2 tbsp hazelnut or walnut oil, 1 tsp mustard and 1 tbsp lemon juice. Whisk together and season with salt and pepper. Drain the puntarelle and arrange on a serving plate (it will have curled up attractively) with the orange slices, and drizzle over the dressing.
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