Everything is different today. Usually I would introduce you to a favorite recipe of mine with a short story, either about how I found it or what makes it so special. But today all you get is the raw, no-fuss recipe . Now how about that?
I’m heading north to meet a bunch of blogging friends in Berlin – in particular at re:publica – shortly, therefor no story but this recipe, I won’t dwell on the fact that this salad is a mixture of all the salads we enjoyed at Case Vecchie, nor brag that it has the potential to become my favorite BBQ side for the summer. And besides, you will never come to know how many of last week’s dinner guest have asked for the recipe. BUT you
can must give this recipe a try. If your agenda permits for only one new recipe this week, make it this salad!
Wash and prep your salad ingredients: Discard any limp radicchio and chicory leaves, then cut into thin stripes. Rinse under cold water together with the arugula (I cut off thick stems beforehand), spin dry and add to a huge bowl. Quarter the fennel, trim and shave as thin as possible (if the fennel has some nice looking green attached, chop it and add it, too). Quarter the apple (no need to peel it), remove core and stem, then shave thinly. Cut the radishes into thin slices (or shave them, too). Peel the carrots and cut into julienne (a julienne slicer is very handy for this). Peel the oranges and fillet them (hold the fruits above a bowl to catch the dripping juice, additionally squeeze the remaining parts, reserve for the salad dressing), then cut into smaller chunks. Use your hands to gently mix all ingredients together.
Now dress the salad with the reserved orange juice, the vinegar (if any), plenty of olive oil, salt, pepper and sugar and mix well. Arrange on a huge plate. Coarsely chop the nuts and sprinkle all over the salad. If you have fresh ricotta or a soft goat cheese at hand, you can crumble some over the salad, too.
Recipe source: inspired by the salads we ate at Case Vecchie/Sicily
Prep time: ~20min.
Ingredients (for 4-6):
1 small head of radicchio
1 head of chicory
1 bunch of arugula
1 head of fennel
1 apple (rather sour)
4-5 small radishes
2-3 (blood) oranges
1 handful of almonds (with or without skin)
1 handful of pistachios (with or without skin)
white wine vinegar, if any
freshly ground black pepper
a pinch of sugar
can be served with fresh ricotta or soft goat cheese