Recipe Details
Title A- Bittersweet salad
Author Ottolenghi
Portions 2
Created 16th February 2015 08:31 am
Weight (Per Portion)

One portion of this dish weighs approximately 408.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oranges2 Medium
Lemon, juice20 Millilitre
Syrup, maple60 Millilitre
Raddiccio, raw0.5 Small
Endive, raw1 Bulb/Head
Oil, olive1 Tablespoon
Cheese, Ricotta150 Gram
Pine nuts20 Gram
Pomegranate100 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 436
Protein 23.52%
Other Carbohydrate 1.82%
Sugar 49.81%
Fat Saturated 33.38%
Fat Unsaturated 29.73%
Fiber 22.69%
Sodium 4.57%
Salt 4.42%
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Recipe Method
1. Start by making the orange syrup. Take each of the blood (or plain) oranges in turn and use a small sharp knife to slice off the top and base. Now cut down the side of the orange (blood orange juice as needed), following its natural curve, to remove the skin and white pith. 2. Over a small bowl, cut in between the membranes to remove the individual segments into the bowl. Squeeze all the juice from the membrane and skin into a small saucepan. 3. Make up the juice in the pan to 110ml with extra blood orange juice. Add the lemon juice, maple syrup and a pinch of salt and bring to a light simmer. 4. Leave to reduce for 20 25 minutes, or until you are left with about 3 tablespoons of thick syrup. Strain it through a fine sieve and allow to cool down. 5. Pull apart the radicchio leaves and tear them roughly into large pieces. Put into a mixing bowl. Add the endive leaves (red chicory) leaves separated, oil and some coarse salt and pepper, and toss gently. 6. Divide the salad leaves between two serving plates. Dot with the orange segments, small red leaves (a cup or handful of small red endive) and spoonfuls of ricotta, building the salad up. 7. Drizzle with the orange syrup and finish with toasted pine nuts and pomegranate seeds (1 small).
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