Bitter Leaf and Orange Salad with Orange Poppyseed Dressing
Bitter Leaf and Orange Salad with Orange Poppyseed Dressing
Introduction
Bitter Leaf and Orange Salad with Orange Poppyseed Dressing is a vibrant and refreshing dish that combines the boldness of bitter greens with the bright sweetness of oranges. This salad not only excites your taste buds but also brings a colorful mix of textures and flavors to your table.
Why Make This Recipe
This salad is perfect for anyone looking for a light and healthy meal option. The bitter leaves add a unique taste, which balances beautifully with the juicy oranges and nutty poppy seeds. Additionally, this salad is easy to prepare and packed with nutrients, making it an ideal choice for lunch, dinner, or even as a side dish at gatherings. You can impress your guests or family with its delicious flavor and appealing appearance.
How to Make Bitter Leaf and Orange Salad with Orange Poppyseed Dressing
Making this salad is straightforward and quick. Follow these steps for a delightful dish that everyone will enjoy.
Ingredients:
- 200g / 6 oz bitter leaves (about 8 cups packed), such as endive, chicory, and radicchio (either a mix or one kind)
- 2 large oranges (any kind)
- 2 tbsp apple cider or white wine vinegar
- 5 tbsp extra virgin olive oil or a nut oil
- 1 tsp grated orange zest (lightly packed)
- 2 tsp Dijon mustard
- 1/4 tsp sugar
- 1 tbsp poppy seeds
- 1/2 tsp each of salt and pepper
Directions:
- Put the leaves into a large mixing bowl. Tear or cut any large leaves into smaller, bite-sized pieces.
- Peel the oranges and remove the skin and all the outer pith (the white part) using a knife.
- Slice the oranges into 0.7 cm / 1/3" thick wheels and deseed them. Alternatively, you can segment the oranges. Add them to the leaves.
- Mix or shake the dressing ingredients in a jar until the sugar dissolves.
- Dress the salad with the dressing and toss everything together.
How to Serve Bitter Leaf and Orange Salad
You can serve this salad as a main dish or as a side. It pairs well with grilled meats, seafood, or as part of a light lunch. Consider topping it with additional nuts or seeds for extra crunch.
How to Store Bitter Leaf and Orange Salad
To store any leftover salad, place it in an airtight container in the refrigerator. It is best enjoyed fresh, but you can keep it for up to a day. Be sure to keep the dressing separate until you are ready to serve to maintain the crispness of the leaves.
Tips to Make Bitter Leaf and Orange Salad
- Fresh bitter leaves are crucial for the best flavor, so choose the freshest ones available.
- Adjust the amount of dressing to suit your taste. Some may prefer a lighter touch while others enjoy a more robust flavor.
Variation
You can add nuts, such as walnuts or almonds, for additional texture and flavor. You can also try different fruits, like grapefruit or apples, for a unique twist.
FAQs
1. Can I use different greens for this salad?
Yes! You can substitute the bitter leaves with other greens like arugula or spinach, but remember that the flavor will change.
2. How can I make this salad ahead of time?
You can prepare the bitter leaves and oranges in advance, but it’s best to add the dressing right before serving.
3. Is it possible to make the dressing without Dijon mustard?
Yes, if you don’t have Dijon mustard, you can replace it with a different type of mustard or skip it altogether. Just note that it will alter the flavor slightly.
Now you have a delightful recipe for Bitter Leaf and Orange Salad with Orange Poppyseed Dressing to enjoy any day of the week!
Bitter Leaf and Orange Salad with Orange Poppyseed Dressing
Ingredients
Main Ingredients
- 200 g 200g bitter leaves (about 8 cups packed), such as endive, chicory, and radicchio Choose fresh, vibrant bitter leaves.
- 2 large 2 large oranges (any kind) Peel and segment or slice before adding.
Dressing Ingredients
- 2 tbsp 2 tbsp apple cider or white wine vinegar
- 5 tbsp 5 tbsp extra virgin olive oil or a nut oil Nut oil can enhance the flavor.
- 1 tsp 1 tsp grated orange zest Use fresh zest for best flavor.
- 2 tsp 2 tsp Dijon mustard Can be substituted if unavailable.
- 1/4 tsp 1/4 tsp sugar
- 1 tbsp 1 tbsp poppy seeds Adds a nice crunch.
- 1/2 tsp 1/2 tsp each of salt and pepper Adjust to taste.
Instructions
Preparation
- Put the bitter leaves into a large mixing bowl. Tear or cut any large leaves into smaller, bite-sized pieces.
- Peel the oranges and remove the skin and all the outer pith using a knife.
- Slice the oranges into 0.7 cm thick wheels and deseed them or segment the oranges. Add them to the leaves.
Make the Dressing
- Mix or shake the dressing ingredients in a jar until the sugar dissolves.
Combine and Serve
- Dress the salad with the dressing and toss everything together.
