Orange and Red Onion Salad with Cranberry-Orange Vinaigrette
- ¼ cup Cranberry Balsamic Vinegar or regular balsamic vinegar
- 1 tablespoon light brown sugar (optional, if using regular balsamic vinegar)
- Grated zest of 1 orange
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup extra virgin olive oil
- 4 large oranges
- 1 small red onion, thinly sliced
- 2 heads Belgian endive, wiped with a moist paper towel (do not rinse)
- 1 large head red leaf lettuce, torn into bite-size pieces
- 1 medium head radicchio, torn into bite-size pieces
- ½ cup dried cranberries
Instructions:
It takes no time to make, and can be multiplied as many times as you have room in your pot.
- To make the dressing, in a medium bowl, whisk together the vinegar, brown sugar, if using, the orange zest, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before serving.)
- Using a serrated knife, cut off the top and bottom from each orange. Following the curve of each orange, cut off the thick skin, including the white pith, where it meets the orange flesh. Working over a bowl, cut between the membranes to remove the segments, letting them drop into the bowl.
- About 30 minutes before serving, in a small bowl, toss the onion with 2 tablespoons of the dressing. Cover and set aside.
- Using a sharp knife, cut the endive crosswise into ½- inch-wide pieces. Separate the endive pieces into strips, discarding any tough, solid center pieces.
- When ready to serve, in a large bowl, toss the lettuce, radicchio, and endive with the dressing. Place an equal amount of salad onto each plate. Top with the orange segments and red onion, and sprinkle with the cranberries. Serve immediately.