Bright, Colorful Radicchio & Citrus Winter SaladRecipe by: Noreen Wasti
Brightland's Chef in Residence, Noreen Wasti, has shared the ultimate winter salad to help you start the new year feeling your best. This layered salad is full of crunchy texture and sweet, punchy flavor.
"The Jan-Feb lull of winter can hit hard and this salad is perfect for those dreary days. A little blush toned radicchio and bright colored citrus is a sight for sore eyes. Dressed with a honey and sumac vinaigrette made with Brightland's Orange Blossom Honey, PARASOL, and AWAKE, it’s incredibly sweet, tangy, and herbaceous. If you haven’t used sumac before, it’s going to be your new favorite ingredient — derived from sumac berries that have been ground into a coarse powder, it’s lemony and punchy. Sprinkle it on everything from eggs to salads to roast veggies." - Noreen Wasti
For the Vinaigrette
- 1 shallot, minced
- 1 tsp sumac
- 1 Tbsp of Brightland California Orange Blossom Honey
- 3 Tbsp of Brightland PARASOL champagne vinegar
- 1/4 cup + 1 Tbsp of Brightland AWAKE olive oil
- 1 Combine the minced shallot, sumac, Orange Blossom Honey, PARASOL vinegar, AWAKE olive oil, salt, and pepper in a jar.
- 2 Shake well till it comes together, taste for seasoning.
For the Citrus
- 1 cara cara orange
- 1 blood orange
- Handful kumquats
- 1 Remove the peel and pith from the cara cara orange, slice into rounds.
- 2 Remove the peel and pith from the blood orange, segment into wedges.
- 3 Slice the kumquats thinly.
"Salty seared halloumi is the richness the salad needs and toasted pumpkin seeds for a little crunch. I love layering up a salad so not only do you get all the elements in each bite, but it’s also a visual treat with the contrasting colors and textures." -Noreen Wasti
For the Seared Halloumi Cheese
- 8.8 ounce block of halloumi cheese
- 1 Cut the halloumi cheese into 1/3 inch slices.
- 2 Sear in a skillet over medium heat till golden brown on both sides (about 2-3 minutes per side).
For the Salad
- About 1 lb radicchio, leaves gently torn (look for a few different varieties of radicchio if possible — rosa del veneto, treviso, tardivo, castelfranco, grumolo
- Prepped citrus
- Seared halloumi cheese
- Handful toasted pumpkin seeds
- Sumac, for finishing
- Flaky salt, for finishing
- 1 On a large serving plate start layering the radicchio and dressing each layer with the vinaigrette.
- 2 Add the halloumi cheese into the crevices while continuing to build up the salad and dressing each layer.
- 3 Add the citrus into the nooks of the radicchio leaves and finish the salad with a handful of pumpkin seeds, sprinkle of sumac, flaky salt, and the remainder of the vinaigrette.