Bitter is better
This bitter salad is going to be a bit like Marmite. You will either love it, or hate it! Bitter leaves are not everyone’s cup of tea, but for me they are an absolute treat. I love these these crunchy sour leaves combined with the sweet acidity of oranges.
A plant of many names
Belgian Endives and radicchio belong to the same family of chicories and are often referred to with various different names. Belgian endive are most commonly also known quite simply as chicory. They are long and delicate with smooth white to pale green leaves. There is also a variety of red Belgian endive, which looks the same, but has red leaves. They can be eaten raw but are also very tasty baked in the oven or braised in a pan.
Then, there are curly endives, which look like very frilly lettuce, and escarole, which looks a little like butter lettuce. It is however, much more bitter than butter lettuce!
There are different varieties of radicchio, which can red or speckled, and can be round or long with slightly crinkled leaves. In this bitter salad I have used the most common variety, called Chioggia radicchio. It has tight dark red leaves, with white veins and stalks. It looks a little like a cabbage.
Chicory root tastes similar to coffee
Some of you out there will surely have heard of the coffee substitute called chicory. And yes, you guessed it, it is made from the root of chicory plants! The reason it is so popular, is that although it has a very similar taste to coffee, it is actually caffeine free. And the goodness doesn’t stop there. Apparently chicories can really help with a multitude of health issues. It is said to be good for treating high blood pressure and rapid heartbeat, preventing bacterial infections, easing digestive and gastric issues, reducing arthritis pain, boosting the immune system, and helping with weight loss. What a superfood! Chicory is also a rich source of inulin, a type of water-soluble fibre good for your digestive health. It contains good quantities of vitamins and minerals, in particular vitamin B6 and manganese.
Chicories generally grow during the winter months. This is wonderful, as during winter we really need to get as many extra vitamins and minerals as we can. Throw in some oranges in this bitter salad, and you will be getting a good dose of vitamin C as well.
Bitter Belgian Endive and Radicchio Salad with Oranges and Almonds
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Ingredients
- 2 Belgian endives
- 1 Chioggia radicchio
- 2 oranges
- 4 tbsp. almonds
- 2 tbsp. olive oil
- 2 tbsp. orange juice (from segmenting the oranges)
- 1 tbsp. lemon juice
- 1/4 tsp orange zest
- 1/2 a small garlic clove, crushed
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C (160°C fan).
- Cut off the bases of the Belgian endives and radicchio, and remove the layers of leaves. Wash well and tear into neat pieces.
- To segment the oranges, use a serrated paring knife. Slice off the top and bottom of the orange, and stand the orange upright on your board. Cut the peel off, cutting from top to bottom and turning the orange as you go. Try not to remove too much of the flesh, but make sure you remove all the pith. Once you have peeled the orange, hold it on its side in one hand. Do this over a bowl to catch the juices. Cut out segments of oranges – cut just next to the lines of pith that divide the segments – all the way to the centre. The segments should then come off. Once you have cut off all the segments, squeeze what’s left of the orange over the bowl of juice.
- Place the almonds in a baking tray and roast for 5-10 minutes until they are turning slightly brown and have a lovely nutty aroma. Remove and roughly chop.
- To make the dressing, place the olive oil, orange juice, lemon juice, orange zest and crushed garlic in a jug. Season with salt and freshly ground black pepper.
- Place the bitter salad leaves in an attractive salad bowl. Arrange the orange segments on top.
- Drizzle over the dressing and sprinkle with the chopped almonds.
