Bittersweet Salad

Bittersweet Salad Recipe with Blood Oranges and Ricotta

Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 2

Introduction

The Bittersweet Salad is a vibrant and refreshing dish that combines the tangy sweetness of citrus fruits with the bitter undertones of chicory and radicchio. This salad is perfect for those who appreciate a dish that tantalizes the taste buds with contrasting flavors. The addition of creamy ricotta and crunchy pine nuts adds texture and depth, making it a sophisticated option for any meal. Whether you're looking to impress guests at a dinner party or simply want to enjoy a healthy and delicious meal, this salad is sure to delight.

History

The Bittersweet Salad is a modern creation that draws inspiration from traditional Mediterranean and Middle Eastern cuisines, where citrus fruits and bitter greens are staples. The use of ricotta and pine nuts hints at Italian influences, while the addition of maple syrup and orange blossom water brings a contemporary twist. This recipe is a testament to the fusion of flavors and ingredients from different cultures, creating a dish that is both unique and familiar.

Ingredients

2 blood oranges (or plain oranges)
blood orange juice, as needed
20 ml lemon juice
60 ml maple syrup
coarse sea salt and black pepper
0.5 tsp orange blossom water
0.5 small radicchio
1 small red endive (aka red chicory), leaves separated
1 tbsp olive oil
1 handful small red leaves
150 g good-quality ricotta
20 g pine nuts, toasted
100 g pomegranate seeds (from 1 small fruit)

How to prepare

Slice off the top and base of each orange.
Cut down the sides of the orange, following its natural curve, to remove the skin and white pith.
Cut in between the membranes and put the individual segments into a bowl.
Squeeze the juice from the membrane and skin into a small saucepan.
Make up the juice in the pan to 110 ml with extra blood orange juice.
Add the lemon juice, syrup, and a pinch of salt, and bring to a light simmer.
Leave to reduce for 20–25 minutes, until you are left with three tablespoons of thick syrup.
Strain through a fine sieve, leave to cool down, then stir in the orange blossom water.
Pull apart the radicchio leaves, tear into large pieces, and put into a salad bowl.
Add the endive leaves, oil, and some salt and pepper, and toss gently.
Divide the salad between two serving plates.
Dot with the orange segments, some small red leaves, and spoonfuls of ricotta, building the salad up as you go.
Drizzle with the orange syrup and finish with a scattering of pine nuts and pomegranate seeds.

Variations

For a vegan version, substitute the ricotta with a plant-based cheese or omit it altogether. You can also experiment with different types of nuts, such as walnuts or almonds, for a variation in texture and flavor. Adding avocado slices can increase the creaminess and add healthy fats.

Cooking Tips & Tricks

To maximize the flavors in this salad, ensure that the citrus fruits are fresh and juicy. When reducing the citrus syrup, keep a close eye to prevent it from becoming too thick or burning. Toasting the pine nuts gently will bring out their nutty flavor without making them bitter. For the greens, choosing fresh and crisp leaves will provide a nice contrast to the softness of the ricotta and the juiciness of the fruit segments.

Serving Suggestions

This salad can be served as a light lunch or as a starter for a more elaborate dinner. It pairs well with crusty bread or grilled chicken for a more filling meal. For a refreshing finish, consider serving it with a glass of crisp white wine or a citrus-infused sparkling water.

Cooking Techniques

The key techniques in this recipe involve segmenting the citrus fruits carefully to avoid any bitter pith and reducing the citrus syrup to the right consistency. Toasting the pine nuts and assembling the salad with care will ensure that each serving is beautifully presented.

Ingredient Substitutions

If blood oranges are not available, any sweet and juicy orange variety can be used. Maple syrup can be substituted with honey for a different kind of sweetness. If radicchio or chicory is too bitter for your taste, arugula or spinach can be used as milder alternatives.

Make Ahead Tips

The citrus syrup can be made ahead of time and stored in the refrigerator until ready to use. The greens can be washed and dried, and the fruits segmented a few hours before serving. Assemble the salad just before serving to maintain the freshness and crispness of the ingredients.

Presentation Ideas

Serve the salad on a large platter for a family-style presentation, or divide it into individual plates for a more formal setting. Garnish with extra pomegranate seeds and a drizzle of olive oil for a visually appealing finish.

Pairing Recommendations

This salad pairs beautifully with light proteins such as grilled fish or chicken. For a vegetarian option, serve it alongside a quinoa or lentil dish. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the flavors of the salad perfectly.

Storage and Reheating Instructions

This salad is best enjoyed fresh and does not store well once assembled. However, the individual components can be prepared ahead of time and kept in separate containers in the refrigerator for up to two days.

Nutrition Information

Calories per serving

Each serving of the Bittersweet Salad contains approximately 200-250 calories, making it a light yet satisfying option. The exact calorie count will depend on the specific ingredients used and their quantities.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the fruits and maple syrup. The total carbohydrate content will vary depending on the size and sweetness of the fruits used but is estimated to be around 15-20 grams per serving.

Fats

The healthy fats in this salad come from the olive oil and pine nuts, both of which are known for their heart-healthy properties. The total fat content is moderate, making this dish a good option for those monitoring their fat intake. The ricotta cheese adds a small amount of saturated fat, but its overall contribution to the dish's fat content is minimal.

Proteins

Ricotta cheese is the primary source of protein in this salad, providing a creamy texture and a slight sweetness. The pine nuts also contribute a small amount of protein. Overall, this dish is not high in protein but can be part of a balanced meal when paired with a protein-rich side.

Vitamins and minerals

The Bittersweet Salad is rich in vitamins and minerals, thanks to the variety of fruits and greens used. Citrus fruits are an excellent source of Vitamin C, while the greens provide Vitamin K, iron, and folate. Pine nuts are rich in magnesium and zinc, making this salad not only delicious but also nutritious.

Alergens

The main allergens to be aware of in this recipe are nuts (pine nuts) and dairy (ricotta). Those with sensitivities or allergies to these ingredients should modify the recipe accordingly or avoid it.

Summary

Overall, the Bittersweet Salad is a healthy and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a nutritious choice for any meal.

Summary

The Bittersweet Salad is a celebration of flavors and textures, combining sweet, tangy, and bitter elements in a harmonious dish. With its nutritious ingredients and versatile serving options, it is a delightful addition to any meal. Whether you're seeking a light lunch or an elegant starter, this salad is sure to impress.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, the sun shining brightly as I rummaged through my grandmother's old recipe box. As I flipped through the fading index cards and yellowed newspaper clippings, my eyes landed on a worn piece of paper with the title "Bittersweet Salad" scrawled across the top.

I had never heard of such a dish before, but something about the name intrigued me. I had always been a lover of salads, and the combination of bittersweet flavors sounded delicious to my adventurous taste buds. As I read through the ingredients and instructions, I knew I had to give it a try.

The recipe called for a delicate balance of bitter greens, sweet fruits, and tangy dressing. It seemed like the perfect blend of flavors to tantalize the senses and awaken the palate. I could already imagine the burst of flavors in my mouth as I took my first bite.

I set to work gathering the ingredients, carefully selecting the freshest greens, ripest fruits, and highest-quality dressing. I wanted to do justice to this new and exciting recipe, and I knew that using the best ingredients would make all the difference.

As I chopped, diced, and mixed, I felt a sense of anticipation building within me. I could almost taste the bittersweet salad already, the flavors dancing on my tongue and leaving me yearning for more. I knew that this dish would be something special, a culinary masterpiece that would delight not only my taste buds but also those of my loved ones.

Finally, after what felt like hours of preparation, the bittersweet salad was ready. I marveled at the vibrant colors and tantalizing aromas, feeling a sense of pride in my creation. I couldn't wait to taste it and share it with my family.

As I took my first bite, I was immediately transported to a world of flavors and textures. The bitterness of the greens contrasted beautifully with the sweetness of the fruits, while the tangy dressing tied it all together in a harmonious union of tastes. It was a symphony of flavors in my mouth, each bite a delightful surprise that left me craving more.

I shared the bittersweet salad with my family, watching as their eyes lit up with delight and their taste buds danced with joy. They all marveled at the unique combination of flavors and the perfect balance of sweet and bitter. It was a hit, a new family favorite that would be requested time and time again.

As I sat back and watched my loved ones enjoy the bittersweet salad, I couldn't help but feel a sense of accomplishment. I had discovered a new recipe, a hidden gem tucked away in my grandmother's old recipe box, and I had brought it to life in a way that would be cherished for years to come.

From that moment on, the bittersweet salad became a staple in our family gatherings, a dish that would always hold a special place in my heart. It was a reminder of the joy of cooking, the thrill of discovery, and the power of good food to bring people together.

And so, whenever I make the bittersweet salad, I am reminded of that warm summer day when I stumbled upon the recipe that would change my culinary world forever. It is a memory that I will always cherish, a story that I will pass down to future generations, along with the delicious recipe that started it all.