Mixed Bitter Greens with Blood Orange Vinaigrette (Side Dish)

This tart vinaigrette marries well with the sweetness of the crab!

Mixed Bitter Greens with Blood Orange Vinaigrette (Side Dish)

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Total Time: 20 minutes
Servings: 6

Ingredients

  • 1 head of escarole, tough leafs discarded
  • 1 head butter lettue
  • 1 small head of raddichio, torn
  • 1 handful of watercress
  • 2 blood oranges (supremes)
  • 1/4 cup  toasted sliced hazlenuts

For the Blood Orange Vinaigrette:

  • 1/4 teaspoon  finely grated blood orange zest
  • 1/3 cup  freshly squeezed blood orange juice  (from 3 to 4 medium oranges)
  • 1 tablespoon  freshly squeezed lemon juice
  • 1 tablespoon  finely chopped shallots
  • 1 teaspoons  whole-grain mustard
  • 1/2 teaspoon  kosher salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/3 cup  extra virgin olive oil

Instructions

  • To make the supremes:Stand your citrus up on your cutting board, and run your knife in-between the rind and the flesh. Using a knife, remove the peel and all of the white pith from the sides.  
  • Next, carefully run your knife in-between the flesh and membrane of each segment, using a controlled slicing motion to cut towards the center of the citrus. When done correctly, your segments should be 100% citrus flesh without any seeds, pith or membrane.
  • Sort through the watercress--keeping any small stems, and removing the leaves from the tougher stems.  Trim the base of the raddichio and tear the tears into small strands. Remove the outer, tougher leaves of the escarole and base, and tear into large pieces. Tear butter lettuce into bite size pieces. Wash and dry the leaves in a salad spinner thoroughly.
  • Prepare Dressing:Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tightfitting lid for up to 4 days.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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