Barrington Eats, Heinen's Grocery, Table and Dish

Cooking with Heinen’s | Sunny Citrus Salad

Cooking with Heinen’s | Sunny Citrus Salad

Winter is prime season for a citrus salad. During the winter most citrus fruits are at their sweetest and juiciest. The bright sunny colors will at least give us some hope of summer. Remember summer?

Chicories, which include red-leaved radicchio, Belgian endive, lacy green-and-white curly endive, curly frisée, and lettuce-like escarole, are members of the lettuce family that share a slight, lovely bitterness. When paired with salty elements like blue cheese, ham or warm bacon dressing the salt lessons the bitterness creating a perfect balance of salt, fat and acid. When chicories are cooked the bitterness is transformed into a nutty flavor. They are also well suited for grilling or as add-ins for soups and stews.

Store chicories and endives wrapped in a paper towel inside a plastic bag in the crisper drawer of the refrigerator are fresh for up to a week. They can still be used after a week—but discard any leaves that show signs of yellowing.

Citrus salad

Ingredients

DRESSING

  • 1/4 cup white balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1-2 tablespoons of mixed juices from the
  • 1/2 teaspoon salt
  • 3 ounces extra virgin olive oil
  • 1 lemon, zested

SALAD

  • 2 cup escarole heart, cut into 1½ inch pieces, washed and spun dry
  • 1-2 cups assorted winter chicories like frisée, endive and radicchio
  • 12 Satsuma mandarin segments, cut in half
  • 1 blood orange, peeled, sliced into 1/4-inch thick rounds and then quartered
  • 8 pink grapefruit segments, cut in half
  • 1 Cara Cara orange, peeled, sliced into 1/4-inch thick rounds and then quartered
  • Handful of blackberries
  • 1/4 cup of pomegranate arils
  • One small shallot, sliced thin
  • 2 ounces Gorgonzola dolce, at room temperature
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • Small basil leaves
  • Freeze dried orange peel, finely ground

Method

For the dressing:

  • Combine all ingredients in a mason jar and mix. Shake well before each use.

For the salad:

  • Arrange ingredients on a serving platter in the order listed.

It just doesn’t get any easier than that!!!

Enjoy!

About the Author

Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.


Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!


Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.

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