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Bittersweet salad

A bright, bittersweet salad with ruby blood-orange syrup shine.
Silky ricotta, crunchy pine nuts, and pomegranate pops in every bite.
Fresh radicchio and endive leaves feel cool, tender, and lively.

lunch ⏱ 35 min 410 kcal / portion 35.0 g carbs / portion (estimated) vegetarian milktree nuts 🔗 Original source

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Bittersweet salad
v4 · rb0e705f985 20260727Z1751 2 pieces blood orange ½ tsp orange blossom water 0.5 pieces radicchio 1 piece red endive 1 piece small red leaves 150 g ricotta 20 g pine nut 100 g pomegranate seed 🔪 slice and segment the blood oranges 🍳 ⏱ 20-25 min simmer the orange syrup until thick and strain ⏳ cool the orange syrup then stir in orange blossom water 🔪 tear the radicchio leaves roughly into large pieces 🔪 prepare and tear the endive leaves 🌀 toss the radicchio and endive with olive oil and seasonings 🍳 ⏱ 20 min toasting pine nuts 🍽 assemble the salad base with leaves on serving plates add orange segments and small red leaves to the salad base dot the salad with ricotta 🍽 drizzle the orange syrup over the salad finish with toasted pine nuts and pomegranate seeds Bittersweet Salad 🥗 110 ml blood orange juice 20 ml lemon juice 60 ml maple syrup sea salt to taste 1 tbsp olive oil black pepper to taste blood orange juice, lemon juice, maple syrup, sea salt orange blossom water olive oil, black pepper small red leaves ricotta pomegranate seed
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Preparation steps

  1. slice and segment the blood oranges
  2. simmer the orange syrup 20-25 min until thick and strain
  3. cool the orange syrup then stir in orange blossom water
  4. tear the radicchio leaves roughly into large pieces
  5. prepare and tear the endive leaves
  6. toss the radicchio and endive with olive oil and seasonings
  7. toasting pine nuts 20 min
  8. assemble the salad base with leaves on serving plates
  9. add orange segments and small red leaves to the salad base
  10. dot the salad with ricotta
  11. drizzle the orange syrup over the salad
  12. finish with toasted pine nuts and pomegranate seeds

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