This colorful salad/side dish is perfect for a casual Easter gathering or Passover menu. The base is simply a smattering of radicchio and a bountiful layer of sliced citrus. The topping is a variation on my Sautéed Citrus Ginger Carrots – only without the butter and double the ginger and sauce, which acts as a dressing here. The result is a bright salad that also gets a hit of umami from the deeply flavorful carrots, and a bit of warm/cool contrast. Fresh parsley and toasted almonds seal the deal.
Serve this on a platter or arrange individual servings if you like.
Serves 4 to 6
- 2 ½ ounces radicchio, cut into ½-inch ribbons (about 1 ½ cups)
- 3 large or 4 medium-small citrus fruits (I like a combination of Cara Cara oranges, Minneola tangelos, blood oranges and/or mandarins), peeled and sliced 3/8 to ½-inch thick
- ¼ cup fresh parsley leaves
- ¼ cup freshly squeezed orange juice (from any kind of orange or mandarin, try a mix)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons (local) honey
- 1 teaspoon balsamic vinegar
- 1 pound carrots (include different colored ones if you like), peeled and cut into sticks that are 2 to 3 inches long, and between ¼ and 3/8-inch thick
- Kosher salt
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 tablespoon plus 1 teaspoon minced fresh ginger
- 3 tablespoons toasted slivered almonds
1. On a medium-large (circular or oval) platter or individual serving plates, scatter the radicchio loosely to the edges. Arrange a layer of slightly overlapping citrus slices over the radicchio, leaving an inch or so of radicchio peeking out. Scatter a third of the parsley leaves overall. Set aside.
2. Combine the orange juice, lemon juice, honey, and balsamic vinegar in a glass measure or small bowl. Set near the stove.
2. In a large (12-inch) nonstick skillet, heat the vegetable oil over medium heat. When the oil is hot, add the carrots and about ¾ teaspoon salt and stir well. Turn the heat to medium-high. Cook, stirring only occasionally and spreading out the vegetables after every stir, until all of the carrots are browned in places, about 8 to 10 minutes. (They will be somewhat shrunken and more pliable but should still be a bit firm as the sauce will finish the cooking.) Adjust the heat up if the carrots are not browning after a couple minutes; lower the heat if the carrots are browning too much after a few minutes.
3. Turn the heat to low, add the ginger, and stir until fragrant, about 20 seconds. Add the citrus juice-honey mixture and simmer (raise/reduce heat if necessary to get a gentle simmer), until the liquids have reduced to a slightly glazy consistency, about 2 minutes. (Don’t over-reduce – it doesn’t have to be syrupy, just slightly viscous.)
4. Take the pan off the heat and spoon the carrots over the citrus, mounding them somewhat in the middle of the plate. Drizzle any remaining sauce in the pan overall. Garnish with remaining parsley leaves and toasted almonds and serve.
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