Bitter Leaf and Orange Salad with Orange Poppyseed Dressing
A vibrant and refreshing salad combining bitter greens with sweet oranges, topped with a nutty 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.
Notes
Serve as a main dish or as a side. Best enjoyed fresh but can be stored in an airtight container for up to a day. Keep the dressing separate until ready to serve.