Chicory Salad with Citrus Vinaigrette
This salad packs a good punch of bitterness and acidity, perfect for resetting your palate amidst the riches of holiday dishes.
Ingredients
For the dressing:
- ¼ cup olive oil
- 4 tablespoons lemon juice
- 4 tablespoons orange juice
- 2 tablespoons honey
- 1 tablespoon stone-ground mustard
- Salt and pepper, to taste
For the salad:
- 1 medium head radicchio, cored and chopped
- 1 head frisée lettuce, chopped
- ½ red onion, thinly sliced
- 1 cup toasted hazelnuts, halved
- ¼ cup preserved lemon rind, julienned
Instructions
For the dressing:
- Combine all the ingredients together and whisk by hand or blend until emulsified and smooth.
For the salad:
- In a large bowl, toss together the radicchio, frisée and red onion. Drizzle in the dressing, toss to coat. Garnish with the julienned preserved lemon rind and toasted hazelnuts.