BITTER GREENS SALAD WITH CITRUS AND HAZELNUTS

I bought my first bag of clementines at the store this week. It felt symbolic—a modest release of Indian summer right into my grocery cart. No drama. No fighting the inevitable.

And so it begins, a five month-addiction to citrus fruits that starts just shy of thanksgiving and doesn’t end until the snow thaws. I’ll be finding little orange-hued peels on side tables and radiators and under the couch until I’m filled with deep regret…except breaking the habit for my kids means no more succulent little snacks at my desk-side, either. So I’ll keep buying—rather hoarding them—by the bushelful.

Citrus is a winter game changer—between meals, certainly, but at them, too. They are single-handedly responsible for keeping salads on our table even when my body craves warm, filling foods. Because a little citrus-laced salad, actually, is the thing that makes warm, filling foods that much more delicious. Take Thanksgiving—yes, Turkey (or, whatever. Can we all agree turkey isn’t actually the point?), but also mashed potatoes, sweet potatoes, stuffing, gravy. In short: butter! salt! Those things need balance. Maybe there’s a zingy cranberry relish, or a lovely pickle platter (which, my mother always called the relish tray. Google “relish tray.” Apparently my mother isn’t the only one) but even so, this meal, and almost any other winter feast (a lush Sunday Sauce, a warming egg-strata, deep dish Grandma Pie, to name a few) welcomes a bracing bitter greens salad with open arms.

This is the one I make most often—quick and simple, alive with color! texture! flavor! Golden beets are toothsome and hearty here. The hazelnuts keep it interesting, and festive, without being flashy.

Keep this in your back pocket, and dial into it come holiday time. It works with nearly any spread (shrimp cocktail, prime rib, salt-crusted poultry—and if you go that route, may I suggest this one?). It won’t go out of style, however you serve it. At the time of shooting this, I didn’t add meaty green olives (like Picholine, or Castelvetrano), but know they’d fly here, quite well, as would a drizzle of honey at the finish.

RECIPE BELOW.

bitter greens and beets salad

REPUBLISHED WITH PERMISSION OF EVERYDAY IS SATURDAY (CHRONICLE BOOKS)

2 TBSP EXTRA-VIRGIN OLIVE OIL

1 TBSP SHERRY VINEGAR OR APPLE CIDER VINEGAR

FRESHLY FROUND BLACK PEPPER

1 SMALL HEAD RADICCHIO

1/2 BULB FENNEL, TRIMMED AND THINLY SLICED

1/4 CUP (3G) FRESH FLAT-LEAF PARSLEY LEAVES

1/4 CUP CELERY LEAVES

3 GOLDEN OR RED BEETS, TRIMMED, COOKED AND SLICED in wedges

2 SMALL ORANGES OR CLEMENTINES, PEELED AND SLICED in rounds

TOASTED HAZELNUTS, PEELED and roughly chopped

1/2 TSP FLAKY SEA SALT, SUCH AS MALDON

Meaty green olives, such as picholine or castelvetrano (optional)

Honey, for drizzling (Optional)

WHISK TOGETHER THE OIL, VINEGAR AND PEPPER IN THE BOTTOM OF A LARGE BOWL. LAYER IN THE REMAINING INGREDIENTS, RADICCHIO FIRST. COVER AND REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING, TOSS THE SALAD TOGETHER AND SEASON WITH SALT. Sprinkle with Meaty Green Olives and Drizzle with Honey, if desired.

*  images belong to Sarah Copeland, and should not be pinned or posted without attribution. *

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