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Sweet and Bitter Salad


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Sweet and Bitter Salad


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Sweet and Bitter Salad


  • Prep Time : 10 min
  • Ready Time : 10 min


8 Servings


  • 3 navel oranges
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon prepared white horseradish
  • 3 large Belgian endives
  • 1 bunch watercress
  • 1 small head radicchio
  • salt and freshly ground black pepper to taste
  • 3-4 tablespoons toasted pignoli nuts, optional


Grate enough of the peel of one orange to equal one teaspoon. Place in a bowl and add the white wine vinegar, olive oil and horseradish. Halve the orange that has been grated and squeeze the juice from one of the halves into the bowl. Mix to blend the ingredients completely and set aside. Reserve the other half of the orange for other purposes. Peel the remaining two oranges and remove all the white pith that surrounds the segments. Cut the orange flesh into thick slices, then cut the slices into chunks and place in a bowl. Wash and dry the endive leaves and cut them in half. Place the endive in the bowl. Wash and dry the watercress, discard any thick stems and add to the bowl. Wash and dry the radicchio leaves, cut them if they are large, add them to the bowl and toss the greens. Pour the dressing over the ingredients and toss. Sprinkle with salt and pepper to taste. Scatter the nuts over the salad if desired.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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