A slightly different version of this beautiful salad was created by Ottolenghi on his website for Valentine's Day. It's an interesting combination of bitter from the radicchio, sweet from the blood oranges, pomegranate seeds and dressing, and creamy from the dollops of soft ricotta cheese. All in gorgeous shades of red, purple, and white.
A Valentine's Day Salad
- 5 blood oranges (you can substitute regular oranges)
- 1 lemon, preferably meyer
- 3 T. maple syrup
- 1 head radicchio, thinly shredded
- 2 cups red kale, thinly shredded and chopped
- 1 T. olive oil
- 1 cup soft ricotta cheese ( I use hand dipped whole milk ricotta from Maplebrook Farm. You can find it at Whole Foods)
- 1/4 cup sliced almonds
- 3/4 cup pomegranate seeds
- salt and pepper
Begin by making the dressing:
Squeeze the juice from 3 blood oranges to make 2/3 cups and add to a small non-aluminum saucepan. Slice the top and bottom off the remaining 2 oranges. Using a sharp knife, cut down the sides of the orange, removing the skin and as much of the white membrane as possible. Over a small bowl, cut in between the membranes to remove the segments. Drain whatever liquid has collected in the bottom of the bowl and add to the saucepan. Set the orange segments aside. To the saucepan, add the juice of 1 lemon, 3 T. maple syrup, and a pinch of salt. Bring to a light simmer for 12-15 minutes, or until reduced to a little over 1/4 cup. Set aside to cool, then whisk in 1 T. olive oil.
Into a salad bowl, mix together the shredded radicchio, kale, orange segments, salt and pepper. Toss with dressing. Divide among individual plates, adding spoonfuls of ricotta as you build the salad up. Sprinkle with sliced almonds and pomegranate seeds.
Don't miss a single post CLICK HERE to subscribe