Bittersweet Salad

Name: Bittersweet Salad
Ingredients: Salad; 1/2 kohlrabi; 1 blood orange or grapefruit; 1/4 red onion, finely chopped; 1 small radicchio, washed and torn into bite size pieces; 1/2 endive, cut into bit size pieces; 20 grams watercress or; 10g parsley, roughly choppped; salt and pepper to taste; Sherry Vinegar Dressing; 1 tablespoon sherry vinegar or good quality red wine vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon maple syrup; Pinch salt

14 ingredients

3 steps

Ingredients

Salad
1/2 kohlrabi
1 blood orange or grapefruit
1/4 red onion, finely chopped
1 small radicchio, washed and torn into bite size pieces
1/2 endive, cut into bit size pieces
20 grams watercress or
10g parsley, roughly choppped
salt and pepper to taste
Sherry Vinegar Dressing
1 tablespoon sherry vinegar or good quality red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon maple syrup
Pinch salt

Directions

1

To make the dressing, measure ingredients into a jar and shake well to combine.
2

Peel your kohlrabi, thinly slice and cut the rounds into quarters. Peel your orange or grapefruit with a sharp knife, trying to remove all the pith. Slice into rounds and then each round into quarters. Roughly chop the almonds.
3

Place all your ingredients in a mixing bowl, keeping a few pieces of orange & the almonds back for garnish. Start with 2 tablespoons of dressing, gently mix, add more dressing if you need, taste for seasoning. Transfer to a serving dish or individual plates, garnish with almonds and blood orange pieces.