Winter Chicory and Blood Orange Salad

This recipe is my ideal winter greens salad, highlighting chicories, candied pecans, and blood oranges. Chicories are a close relative to lettuces, that are generally heartier and slightly more bitter…

(Think radicchio, escarole, belgian endive)

These hearty greens can stand up to a variety of flavors, giving you more flexibility when customizing this salad at home. 

Try it with blue cheese, fresh apples or roasted beets.

Yield: 4 servings

Prep Time: 30 minutes

SALAD INGREDIENTS:

• 1 Head Frisée Lettuce

• 1 Head Baby Gem Lettuce

• 1 Head Belgium Endive

• 1 Head Radicchio

• 1 Blood Orange

• 5-10 pieces Hazelnuts, whole, toasted

• 1/2 Cup Candied Pecans

• 1/4 Cup Clementine Vinaigrette

• Kosher Salt

• Fresh Cracked Black Pepper

FOR CANDIED PECANS:

• 1 Cup Pecans, halves or large chunks

• 3 Tbsp Brown Sugar

• 2 tsp Orange Zest

• 1 tsp Orange Juice

• 1 Tbsp Water

• 1 tsp Kosher Salt

• 1/2 tsp Cinnamon, ground

• 1 small pinch Chili Powder, or Cayenne Pepper
  
  

DIRECTIONS:

Candied Pecans:

1. Begin by creating the candied pecans. Line a baking sheet with parchment paper or a silicone baking mat.

2. Add brown sugar, cinnamon, salt, water, orange juice and zest, and chili powder/cayenne to a medium sauté pan.

3. Place the pan over medium heat and cook, stirring often until the brown sugar dissolves and the sauce is bubbling, about 1 minute.

4. Add the pecans to the an and toss until completely coated. Cook for 2-3 minutes until pecans are candied and smell nutty.

5. Transfer the candied pecans to the baking sheet and allow them to cool for 5-10 minute before handling them.

6. Store in an airtight container at room temperature for up to 1 month.

For the Salad:

1. Wash all lettuce under cold running water. To fully clean lettuce, I like to slice each head in half, and briefly submerge in a large bowl of cold water. Quickly dip, lightly shake, and remove from water, allowing any sediment to remain in the bowl of water. If you have a salad spinner, this is the time to use it!

2. Once cleaned, use dry toweling to remove excess water from the lettuce.

3. Slice all lettuce into small to medium pieces and place in a large mixing bowl. As I cut lettuce for salads, I envision myself eating the salad, aiming to cut the greens into relatively bite sized pieces.

4. Next, to segment your blood orange, slice a little off the top and bottom of the orange to give it two flat edges and a stable cutting surface.

5. Using any knife you are comfortable with, starting at the top, slice downwards following the curve of the fruit. Cut away all the skin and pith, doing your best to remove as little flesh as possible.

6. Use the knife to gently slice between one of the segments and the connective membrane. Slice each side of the segment until the wedge of orange pops out, giving you a clean cut slice of orange. Repeat to remove all segments from the orange.

7. Add segments to mixing bowl with lettuce.

8. Once candied pecans have cooled, add to mixing bowl along with dressing, fresh cracked black pepper and a pinch of salt.

9. Toss salad to fully coat and place in serving bowls.

10. I like to grate whole toasted hazelnut over this salad. It's a fun twist instead of using cheese, that looks the same visually, but keeps the salad light and refreshing. Top salad with additional orange segments or candied pecans if desired!