As I said before, composed salads are really not my strong suit. I think of salads as a venue for all of my odds-and-ends vegetables – that little strip of red pepper gets a chop, the half of a fennel bulb is sliced thin, and they’re thrown on top of what’s left of my bag of baby spinach. It is really only in the summer that I take any care with my salads – the time of year when sometimes a leafy bowl of greens is all my stomach can handle.
Yet in the process of “cooking the issue” for Fine Cooking, I was compelled to at least attempt this salad recipe. I was thrilled to find that I love this dish. The sweetness of the oranges and the vinaigrette contrasts with the salty parmigiano and the toasty hazelnuts. This is a perfect salad for a winter get-together — it is bright, colorful, and widely appealing. I used this salad as a centerpiece for my table, as it seemed prettier to me than any flower arrangement would be!
Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano by Joanne Weir for Fine Cooking, Issue 97
(Serves 6)
1/4 c. extra-virgin olive oil
1 Tbs. white wine vinegar
Kosher salt and freshly ground black pepper
1 medium (12-oz.) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
1 medium (6-oz.) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
3/4 c. blanched hazelnuts, toasted and coarsely chopped
1-1/2 oz. chunk Parmigiano-Reggiano or aged goat cheese
Finely grate 1 tsp. of zest and then squeeze 2 Tbs. juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 tsp. salt, and a few grinds of black pepper.
Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.
In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.
by Judith Finlayson
(serves 6-8)
In a skillet, heat oil over medium heat. Add onions and cook until soft. Add garlic, chili powder, and pepper, and cook, stirring, for one minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine and bring to a boil. (at this point you can cover and refrigerate sauce overnight or until ready to use — very helpful if planning this recipe for a weeknight).
Transfer pork to a cutting board and pull the meat apart in shreds, using two forks. [I will usually try to strain off some of the fat from the sauce at this point – depending on if I did a good job trimming the pork, it can get sorta greasy in there]. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns. Serve with coleslaw.
From My Table...to Yours 