Serious Eats: Recipes
Cook the Book: Bittersweet Salad
This Bittersweet Salad from Yotam Ottolenghi's Plenty combines bursts of red, pink, and magenta. When assembled, the color palette is pretty psychedelic. Deep purple-red radicchio and treviso (an oblong form of radicchio) are mixed with dark segments of blood orange, and scattered with pomegranate seeds and what Ottolenghi calls "little red leaves." These leaves can be anything from purple basil and red amaranth to red chard, or if you can find them, tiny microgreens in matching shades.
The bittersweet-ness of this salad comes from the radicchio, sour blood orange segments, and tart pomegranate seeds dressed with a reduced orange-maple vinaigrette, which is really more of a syrup with a touch of aromatic orange flower water. The toasty pine nuts and little spoonfuls of creamy ricotta dolloped on top also complements the bitterness.
As always with our Cook the Book feature, we have five (5) copies of Plenty to give away this week.