Bittersweet Salad with Honey Mustard Vinaigrette

A colorful bowl of culinary contrast.

Night and day. Black and white. Crosby and Bowie. Life is all about opposites and so is this salad. The greens bring the bitter, the oranges bring the sweetness and our honey vinaigrette ties the whole thing together.

Equipment Needed: Colander, Large Bowl, Small Bowl, Chef’s Knife, Cutting Board, Cheese Grater, Vegetable Peeler, Whisk (or) Fork

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Chardonnay, Grüner Veltliner, Sauvignon Blanc

Suggested Beer Pairing: Hefeweizen, Pilsner, Lager, Belgian Whites

Ingredients:

  • 1 large carrot ($0.99/lb)
  • 1 head radicchio (about $2.99/each)
  • 3 bulbs Belgian endive ($3.99/lb)
  • 3 medium oranges ($2.99/lb)
  • 1 1/2 TBSP spicy brown mustard ($1.99/12 oz)
  • 1 TBSP honey ($4.39/12 oz)
  • 1/4 C extra virgin olive oil ($9.99/32 oz)
  • 3 TBSP balsamic vinegar (about $6/17 oz bottle)
  • 1 small shallot (about $3.99/lb)
  • Salt
  • Pepper

Vinaigrette Preparation:

  • Peel and dice the shallot and toss it in your small bowl. Add the mustard, honey, vinegar and olive oil and whisk everything together.

Try experimenting with lemon or orange-infused olive oils to add an extra dimension of flavor.

  • Give it a taste and add a little salt and pepper to make it sing. Keep it in a separate bowl and let everyone dress their own salad.

Salad Preparation:

  • This being a salad and all, the preparation will be pretty simple. Cut the radicchio head in half and remove the core. Cut the halves again and then into 1/2 inch slices and toss them into your colander.
  • Cut the endive in half lengthwise and remove the core from those pieces as well. We kept these in halves but if you want smaller pieces go ahead and quarter these crosswise. Add to the colander, rinse and drain the greens. Once they’ve dried toss them in your bowl.

We like to cut the endive lengthwise to preserve its shape.

  • Peel and wash the carrot then grate it into the bowl with your leafies.
  • Peel the oranges and cut them in half crosswise (across the horizontal center of the fruit). Proceed to separate each of the sections and add them to the veggie bowl. Toss and serve with your dressing.
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One response to “Bittersweet Salad with Honey Mustard Vinaigrette

  1. Pingback: Tweets that mention Bittersweet Salad with Honey Mustard Vinaigrette | Brothers Brown School of Cooking -- Topsy.com

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