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Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Serves 10 to 12
Shredded-Greens & Citrus Salad
Ingredients
Ingredient Checklist
3/4 cup walnut halves or pieces
8 ounces Brussels sprouts, trimmed and thinly sliced lengthwise (1 1/2 cups)
1 small head radicchio (8 ounces), cored and thinly sliced (1 1/2cups)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
3 endives, trimmed and thinly sliced lengthwise (2 cups)
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
3 oranges, peels and pith removed, cut into supremes
Cook's Notes
The greens, orange supremes, and dressing can be prepped a day ahead and refrigerated in separate airtight containers. The walnuts can be toasted up to a week ahead and stored at room temperature.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Serves 10 to 12
Shredded-Greens & Citrus Salad
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Serves 10 to 12
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Yield: Serves 10 to 12
Serves 10 to 12
Shredded-Greens & Citrus Salad
Shredded-Greens & Citrus Salad
Ingredients
Ingredients
- 3/4 cup walnut halves or pieces
- 8 ounces Brussels sprouts, trimmed and thinly sliced lengthwise (1 1/2 cups)
- 1 small head radicchio (8 ounces), cored and thinly sliced (1 1/2cups)
- Kosher salt (we use Diamond Crystal) and freshly ground pepper
- 3 endives, trimmed and thinly sliced lengthwise (2 cups)
- 1 tablespoon white-wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 3 oranges, peels and pith removed, cut into supremes
Directions
Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.
In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.
Cook's Notes
The greens, orange supremes, and dressing can be prepped a day ahead and refrigerated in separate airtight containers. The walnuts can be toasted up to a week ahead and stored at room temperature.
Cook’s Notes
The greens, orange supremes, and dressing can be prepped a day ahead and refrigerated in separate airtight containers. The walnuts can be toasted up to a week ahead and stored at room temperature.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Shredded-Greens and Citrus Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Shredded-Greens and Citrus Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
