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
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
- 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.
- 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.
- Combine salad ingredients: Add the sliced or segmented oranges to the bowl with the prepared bitter leaves, combining the ingredients gently.
- 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.
- 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
