Bitter Greens Salad
with Fresh Citrus, Beetroot & Pistachio

Serves 4

Prep Time 20 minutes

Cook Time 10 minutes

Golden, oven-roasted potato wedges infused with fresh lemon juice, rich olive oil, and fragrant wild oregano. Crispy and caramelized on the outside, yet melt-in-your-mouth soft on the inside.

Ingredients

1 small radicchio, separated into leaves and washed

1 white witlof, separated into leaves and washed

1 orange, rind removed and sliced into rounds

1 blood orange, rind removed and sliced into rounds

250g cooked baby beetroot, halved

1 handful pistachios, toasted and roughly chopped

Extra virgin olive oil

Sea salt

Freshly ground black pepper

Orange Dressing, Makes approximately 200ml

130ml fresh orange juice

Finely grated zest of ½ orange

2 tsp fresh lemon juice

2 tsp Chardonnay vinegar or white wine vinegar

2 tsp Dijon mustard

2 tsp honey

½ tsp fine sea salt

100ml extra virgin olive oil

Method

Make the orange dressing

Simmer orange juice in a small saucepan over medium heat until reduced by half, about 65ml. Cool slightly. Combine with orange zest, lemon juice, vinegar, Dijon, honey and salt in a tall jug. Blend with a stick blender, slowly drizzling in olive oil until thick and emulsified. Taste and adjust with lemon, vinegar, honey or salt.

Prepare the salad

Separate and wash the radicchio and witlof leaves. Drain and pat dry. Halve the baby beetroot, or quarter if large. Remove the rind and pith from the orange and blood orange, then slice into rounds or halves.

Dress & serve

Combine the radicchio, witlof, beetroot, orange and blood orange in a large bowl. Lightly coat with the dressing and gently toss. Season with salt, pepper and a little vinegar if needed. Transfer to a serving platter or four plates, scatter with toasted, roughly chopped pistachios and finish with extra dressing.

Tristan’s Note:

The key to this salad is balance.

The bitterness of the radicchio and witlof is offset by the sweetness of the beetroot and citrus, while the acidity of the dressing keeps the salad fresh and vibrant. Keep the dressing slightly sharp rather than overly sweet.