Chicory and Blood Orange Salad + Hazelnuts and Chives

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Chicory and Blood Orange Salad + Hazelnuts and Chives

Serves 4  | Prep Time: 10 minutes | Cook Time:

What grows together goes together. Winter greens and citrus make a healthful and flavorful salad.


For the vinaigrette

  • 1 blood orange
  • 1 cara cara or navel orange
  • 1/4 cup (60g) extra virgin olive oil
  • 1 pinch crushed red pepper flakes (optional)
  • Kosher salt and freshly ground pepper to taste
  • 1/4 cup hazelnuts, toasted and chopped
  • 1 small bunch of chives, minced

For the salad

  • 1 radicchio di Treviso, leaves separated
  • 1 Belgian endive leaves separated
  • To serve: toasted hazelnuts

Chef Tips


Step 1 (for the vinaigrette)

Slice the ends off of each orange. Stand the orange on the cut side and cut the rind and white pith. Working over a bowl to catch any juice, slice between each fruit segment, cutting it away from the membrane, and let the segments or supremes and juice fall into the bowl. This is known in the culinary world as ‘supreme.’ Repeat with the second orange. Add the olive oil, crushed red pepper (if using), salt and pepper to taste.

Step 2 (for the salad)

Combine the radicchio and endive in a large bowl. Season with salt. Spoon a little vinaigrette and toss. Place in a bowl, season with more vinaigrette if desired and sprinkle on the hazelnuts and chives.