Chicory Salad with Orange Marmalade Vinaigrette
This winter chicory salad features Castelfranco and Treviso chicories paired with Satsuma tangerines, pomegranate seeds, and a homemade orange marmalade vinaigrette. A perfect blend of vibrant colors and flavors for a nutrient-packed seasonal dish.
Ingredients
- 2-3 small heads Castelfranco Di Lusia chicory
- 1-2 small heads Treviso chicory
- 3-4 Satsuma tangerines, peeled with a paring knife and sliced into wheels or segments
- 1 cup pomegranate seeds
- Tarragon
For the Orange Marmalade Vinaigrette
- ⅓ cup apple cider vinegar, try Sideyard’s Yuzu-infused vinegar for an extra pop
- ⅔ cup olive oil
- ⅓ cup Dijon mustard
- 3 tablespoons orange marmalade
- ½ teaspoon kosher salt
- ½ teaspoon Freshly ground pepper
Instructions
- To begin washing your chicories, fill your sink with cold water and gently place them head down to soak. Next, arrange them on a kitchen towel to air dry.
- Rather than cutting, gently peel away each leaf after cutting off the root.
- To make the marmalade vinaigrette, combine all the ingredients in a small Mason jar and set aside. Keep at room temperature until you are ready to dress your salad.
- Once the leaves are thoroughly dry and you are prepared to serve, arrange the chicories and Satsuma tangerines in your serving bowl. Give your vinaigrette a generous shake to mix, and then gently dress your salad. Pour the vinaigrette slowly, adding a little at a time. Be careful not to overdress. Garnish with the pomegranate seeds and fresh tarragon, and serve.
Nutrition
Calories: 296kcal | Carbohydrates: 19g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Sodium: 355mg | Potassium: 196mg | Fiber: 3g | Sugar: 15g | Vitamin A: 355IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg