I would say by now, the salads that are instinctive for me to make all have a very similar feel- the use of citrus appears almost always, and some sort of raw root vegetable often comes along for the ride. Topped with a finishing herb, toasted nut, and the simplest of dressings, they are usually just variations of each other. It is the constant success of the marriage of these flavours that keep myself, my friends and my family, constantly preparing it again and again. Come see for yourself!
- Cook Time
- Prep Time
- 5 tablespoons hazelnuts, with skin
- About 5 endives, washed and checked and separated in singular petals
- 1 golden beet (use red if cannot find), sliced thinly as possible
- 1 red beet, sliced thinly as possible
- About 6 radishes, sliced thinly as possible
- 1 large red grapefruit, sliced off the membrane
- 2 oranges, sliced off the membrane. (Tip: cut over a container so you can use the juice in your dressing for extra freshness)
- 2 blood oranges, sliced off the membrane
- Seeds of ½ a pomegranate
- Arugula, optional
- Parsley, optional
- 1 teaspoon honey
- 2 tablespoons orange juice (you can use the reserved juice of the peeled oranges)
- 1 tablespoon vinegar
- ¼ cup oil
- ¼ teaspoon salt, or to taste
- Pepper to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
1. Preheat oven to 325°F. Spread the hazelnuts on a baking sheet lined with parchment paper. Lightly drizzle with oil (or spray with cooking spray) and sprinkle a small amount of cinnamon. Roast 17 minutes.
2. All the nuts to cool and coarsely chop them up. Reserve for use later.
3. If using arugula, arrange a light layer on your platter of choice. Arrange your endive petal either in a circular fashion, or in rows, or in a zig zag pattern.
4. Either fill the endives with your radishes, beets, and assorted citrus, or create a feast for the eyes by plating them any which way. Example: some citrus inside the endives, some radishes surrounding the border, a couple of beets scattered in a corner, and on. The less thought gone into the plating of this colourful dish, the more pleasing for the eye it will be.
5. Sprinkle your pomegranate seeds liberally on top. Drizzle your dressing over the top of the salad. Top with a few sprigs of parsley if desired. At this point, layer on your hazelnuts: the star of the dish!