Bitter Leaf and Orange Salad with Orange Poppyseed Dressing Recipe

Introduction

This refreshing Bitter Leaf and Orange Salad combines crisp, slightly bitter greens with bright, juicy oranges, all brought together by a zesty orange poppyseed dressing. It’s a vibrant, flavorful dish perfect for a light lunch or a striking side.

Ingredients

• 200g / 6 oz bitter leaves (~8 cups, packed), such as endive, chicory, and radicchio (either a mix or one kind)
• 2 large oranges (any kind)
• 2 tbsp apple cider or white wine vinegar
• 5 tbsp extra virgin olive oil or a nut oil
• 1 tsp grated orange zest (lightly packed)
• 2 tsp Dijon mustard
• 1/4 tsp sugar
• 1 tbsp poppy seeds
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Place the bitter leaves into a large mixing bowl. Tear or cut any large leaves into smaller, bite-size pieces.
2. Step 2: Peel the oranges and carefully remove all skin and outer pith with a knife.
3. Step 3: Slice the oranges into 0.7 cm (1/3 inch) thick wheels and deseed them. Alternatively, you can segment the oranges. Add the prepared orange pieces to the leaves.
4. Step 4: In a jar, combine the vinegar, olive oil, orange zest, Dijon mustard, sugar, poppy seeds, salt, and pepper. Shake or stir well until the sugar dissolves to make the dressing.
5. Step 5: Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately for the best flavor and texture.

Tips & Variations

• For extra crunch, add toasted nuts like almonds or walnuts.
• You can replace the poppy seeds with sesame seeds for a different texture.
• Adjust the sugar slightly if you prefer a sweeter dressing.
• Use mixed bitter greens to vary the flavors and colors of the salad.

Storage

Store leftover salad dressed separately from the greens to avoid sogginess. Keep the greens and oranges in an airtight container in the refrigerator for up to 2 days. Dress the salad just before serving and enjoy fresh, as it’s best eaten the same day for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to keep the dressing separate and assemble the salad just before serving to maintain freshness and prevent the greens from wilting.

What can I use as a substitute for bitter leaves?

If bitter leaves are not available, you can use arugula, radicchio, or a mix of baby kale and spinach to provide a similar flavor profile.

Bitter Leaf and Orange Salad with Orange Poppyseed Dressing Recipe

---

★★★★★

4.7 from 82 reviews

• Author: Sophie
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

A refreshing and tangy Bitter Leaf and Orange Salad featuring a vibrant Orange Poppyseed Dressing. This salad combines slightly bitter leafy greens like endive, chicory, or radicchio with sweet and juicy orange slices, perfectly balanced by a zesty, slightly sweet dressing enriched with poppy seeds. Ideal as a light appetizer or side dish, this salad brings a delightful mix of flavors and textures that awaken the palate.

---

Ingredients

Scale 1x2x3x

Salad

• 200g / 6 oz bitter leaves (~8 cups, packed) (such as endive, chicory, and radicchio; use either a mix or a single kind)
• 2 large oranges (any variety)

Dressing

• 2 tbsp apple cider vinegar or white wine vinegar
• 5 tbsp extra virgin olive oil or a nut oil
• 1 tsp grated orange zest (lightly packed)
• 2 tsp Dijon mustard
• 1/4 tsp sugar
• 1 tbsp poppy seeds
• 1/2 tsp salt
• 1/2 tsp black pepper

---

Instructions

1. Prepare the bitter leaves: Place the bitter leaves in a large mixing bowl. Tear or cut any large leaves into smaller, bite-sized pieces to ensure easy eating.
2. Prepare the oranges: Using a knife, carefully peel the oranges to remove the skin and all outer white pith. Then, slice the oranges into 0.7 cm (1/3 inch) thick wheels and remove any seeds. Alternatively, you can segment the oranges if preferred.
3. Combine salad ingredients: Add the sliced or segmented oranges to the bowl with the prepared bitter leaves, combining the ingredients gently.
4. Make the dressing: In a jar or container, mix or shake together the apple cider or white wine vinegar, extra virgin olive oil, grated orange zest, Dijon mustard, sugar, poppy seeds, salt, and black pepper until the sugar dissolves and the dressing is well emulsified.
5. Toss salad with dressing: Pour the dressing over the salad and toss thoroughly to coat the leaves and oranges evenly with the flavorful dressing. Serve immediately for best freshness and vibrant flavors.

Notes

• You can use a combination of bitter greens like endive, chicory, and radicchio or choose just one type according to preference.
• To segment oranges, cut between the membranes to remove each segment without pith for an elegant presentation.
• The dressing can be adjusted by substituting different oils, such as walnut or almond oil, for extra nutty flavor.
• Serve this salad chilled or at room temperature for optimal taste.
• This salad is best eaten fresh; avoid making it too far in advance to preserve crispness of the leaves.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: Bitter Leaf Salad, Orange Salad, Poppyseed Dressing, Healthy Salad, Mediterranean Salad, Light Salad