Winter Citrus and Red Chicories Salad Recipe (2024)

So simple to make and so good. Be sure to add the kumquats if you're fortunate enough to live in a city where grocers carry them. And if you're a fan of this recipe by David Tanis, you may also want to try his Sicilian Citrus Salad recipe. It is simply splendid. See link here. https://cooking.nytimes.com/recipes/1018551-sicilian-style-citrus-salad

The vinaigrette is even better with a good walnut oil.

Excellent winter salad recipe, but instead of endives which I did not have used some fennel (finocchio) with fronds, some sliced taggiasche olives (in brine from a harvest) to add a little salt (use less in the dressing), and instead of kumquats, chopped up some dates. Different from the original, but having the citrus and the radicchio as centre pieces and walnuts at the end, this revised salad worked well!

Since the reserved citrus juice used for the dressing doesn't add any new layer of flavor (there's already the same juice in the sliced citrus), I suggest substituting sherry vinegar for the citrus juice in the dressing; it brightens the flavors and makes them come alive.

The 2nd time I made this, I eliminated the endive, reduced the radicchio by half & replaced the other half with little gems. The salad is no longer quite so red, but it’s not so bitter either. If you can’t find little gems, butter lettuce will do.

I made this for Chinese New Year dinner at some friends' and it was really a hit (and these are serious cooks - usually salad isn't all that interesting when there are so many good dishes to choose from). The bitter-sweet combo of the chicories and citrus was so lovely.

I added dill, arugula, one nectarine and one pink plum

This was enjoyed very much with Thanksgiving dinner! It provided a fresh, bright, pleasant bitterness and acidity to the meal. Thanks!

We ended up with way too much radicchio by preparing the salad as written. I agree that the kumquats are necessary to add sweetness to this bitter salad! Keep the peels on

Fantastic showy salad that is perfect for a holiday gathering. Consider using walnut oil in the dressing but olive oil is great too. Love this recipe!

This was well-received at a family gathering of 20 people. I took some shortcuts on the fruit peeling - e.g. I cut the grapefruit in half, used grapefruit spoon to get out the sections, then squeezed the grapefruit “carcass”. Only used radicchio and endive, which worked fine. Used clementines because I had them. Doubled the shallots because I love them. It was great and I made it again the next night. Two ppl have asked for recipe:) It would also be very good with TDay heavy leftovers!

I've made this several times to rave reviews. Most recently, I spiced the walnuts with cumin, coriander, cayenne, sugar, salt, and olive oil. It was a big hit.

Since the reserved citrus juice used for the dressing doesn't add any new layer of flavor (there's already the same juice in the sliced citrus), I suggest substituting sherry vinegar for the citrus juice in the dressing; it brightens the flavors and makes them come alive.

Excellent winter salad recipe, but instead of endives which I did not have used some fennel (finocchio) with fronds, some sliced taggiasche olives (in brine from a harvest) to add a little salt (use less in the dressing), and instead of kumquats, chopped up some dates. Different from the original, but having the citrus and the radicchio as centre pieces and walnuts at the end, this revised salad worked well!

The 2nd time I made this, I eliminated the endive, reduced the radicchio by half & replaced the other half with little gems. The salad is no longer quite so red, but it’s not so bitter either. If you can’t find little gems, butter lettuce will do.

Produce in winter? I found almost all the ingredients growing in my back yard (San Bernardino, CA). The blood orange and red grapefruit were perfect with the bitter greens.

The vinaigrette is even better with a good walnut oil.

So simple to make and so good. Be sure to add the kumquats if you're fortunate enough to live in a city where grocers carry them. And if you're a fan of this recipe by David Tanis, you may also want to try his Sicilian Citrus Salad recipe. It is simply splendid. See link here. https://cooking.nytimes.com/recipes/1018551-sicilian-style-citrus-salad