RCI-VG.001.0201.001

Bittersweet Salad

Name: Bittersweet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unit blood oranges (or plain oranges); 1 unit blood orange juice (as needed); 20 ml lemon juice; 60 ml maple syrup; 1 unit coarse sea salt and black pepper; ½ tsp orange blossom water; ½ small radicchio; 1 small red endive (aka red chicory) (leaves separated); 1 tbsp olive oil; 1 unit handful small red leaves; 150 g good-quality ricotta; 20 g pine nuts (toasted); 100 g pomegranate seeds (ie from 1 small fruit)

This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in [http://www

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

blood oranges (or plain oranges)
2 unit
blood orange juice
as needed
1 unit
lemon juice
20 ml
maple syrup
60 ml
coarse sea salt and black pepper
1 unit
orange blossom water
½ tsp
radicchio
½ small
red endive (aka red chicory)
leaves separated
1 small
olive oil
1 tbsp
handful small red leaves
1 unit
good-quality ricotta
150 g
pine nuts
toasted
20 g
pomegranate seeds (ie from 1 small fruit)
100 g

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Bittersweet Salad

Ingredients

Method

What Makes This Variant Distinct