Chef's Notes

It's too bad that blood oranges are not readily available at every American market. In California, both the Sicilian Torrocco and the Spanish Morro are under cultivation and we are delighted to have them, both for their tart flavor and jewel-like appearance. Regular oranges work well here but just don't look quite as dramatic on the plate.

Salad Ingredients

3 blood or regular oranges, peel and pith removed, cut into 1/4" thick rounds, or fillets (individual segments, minus pith and membrane)

2 medium or 3 small heads of radicchio

3 California Endive, red or white

½ cup mint leaves

1 ½ cups Mint Vinaigrette

Mint Vinaigrette Ingredients

1 ¼ cup mild olive oil

¼ cup Mint Infusion

2 tablespoons fresh orange juice

¼ cup red wine vinegar

½ cup firmly packed chopped fresh mint

1 teaspoon sugar

½ teaspoon salt

1 tablespoon grated orange zest

Mint Infusion Ingredients

¼ cup fresh lemon juice

¼ cup chopped mint

Mint Infusion/Mint Vinaigrette Instructions

Combine the lemon juice and mint in a small saucepan. Heat to boiling and remove from heat. Let mixture steep 10 minutes. Strain the infusion into a mixing bowl. There should be about ¼ cup. To finish the vinaigrette, add the remaining ingredients and whisk together. This recipe will yield about 1 ½ cups of dressing.

Assembly Instructions

Toss the radicchio leaves, the endive leaves and the whole mint leaves with the vinaigrette. Distribute among six salad plates. Top with orange slices. Sprinkle with a little chopped mint if desired. Serves 6. Contributed by: Joyce Goldstein, Chef, Food Writer and Consultant