Frisee salad with blood orange vinaigrette, pomegranate and pistachios

by Caitlin Saniga

Someone recently told me that his guiding principle for cooking is: “Cook with color.” I love that idea! (My favorite color is rainbow.) And this dish, to me, is what that motto is about. I picked beautiful, colorful ingredients and put them together in a bowl. The greens I chose provided a variegated base of pale green, grass green and pinky-purple. The pistachios added bright green, brown and more hints of purple. The pomegranate seeds (which have always reminded me of rubies) added a pop of deep red. And last but not least, the blood orange dressing was the most beautiful rosy gold color. Together, it’s a feast for your senses!

If you haven’t worked with blood oranges before, like I hadn’t, it’s good to know that the coloration of the flesh and juice can vary greatly between fruits. The inside of the oranges I chose looked similar to the color of grapefruit with streaks of crimson. The juice was a deep pink color. Other blood oranges can be solid pink, to solid red, to almost black. And the flavor tends to be florally sweet, with a hint of grapefruitlike bitterness.

Vinaigrette:

• 1/2 cup blood orange juice (from one large orange)
• 1 clove garlic, smashed, peeled and minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1 teaspoon sherry vinegar
• 1/2 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Salad:

• 12 ounces torn greens (I used frisee, arugula and radicchio.)
• 1 pomegranate, seeded (See a video I made on prepping pomegranates.)
• 1 cup shelled pistachios (I used the roasted and salted type.)

The pomegranate I chose seemed almost perfect. The seeds were large and sweet and deep red. Some tips I picked up in the process: Look for a pomegranate with red, smooth skin (not pink) and no bruises or soft spots. And if you find one like this, use it within a day or two of purchasing.

To make the vinaigrette, whisk together all of the ingredients in a medium bowl.

Toss the torn greens in the vinaigrette, and divide the mixture among salad bowls. Top with pomegranate seeds and pistachios, and serve immediately to avoid wilting. If serving later, seal the vinaigrette in and airtight container and store in the fridge, separate from the greens and toppings.

Makes 4 servings.

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Meatless Monday: Seared radicchio salad with cider vinaigrette

by Caitlin Saniga

This is a cozy dish that brings a little color to the typical winter fare. I recommend sipping a ginger ale and keeping the Parmesan cheese close by (You'll probs want more!).

• 1 small head radicchio, trimmed and outer leaves removed
• 3 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• salt and pepper, to taste
• 1/8 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 clove garlic, minced
• about 1/4 cup shaved Parmesan cheese

Cut the radicchio in quarters and chop it into bit size pieces. Set aside.

In a small bowl, whisk together the vinegar, mustard, honey, salt, pepper and thyme.

Heat a castiron pan over medium heat for about 3 minutes. Add 1 tablespoon of the olive oil. Place the the radicchio in the pan, and cook, stirring now and then until the radicchio loses some of its firmness, about 3 minutes. Transfer the radicchio to a serving dish.

Turn down the heat to low, and add the remaining teaspoon of olive oil and garlic. Cook, stirirng constantly, until the garlic is just golden, only about 20 seconds. Add the vinegar mixture and stir it in quickly. Let it bubble down for about 20 seconds or until it becomes syrupy.

Remove the pan from the heat, and drizzle the dressing over the radiccio. Top with the Parmesan and more pepper. Serve immediately.

Makes 2 lunch-size servings.

Recipe adapted from: Big Girls Small Kitchen

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Meatless Monday: Arugula and radicchio salad with Parmesan shavings

by Caitlin Saniga

Radicchio can have a sharply bitter flavor, but paired with the rest of these ingredients — the salty Parmesan, peppery arugula and sweet balsamic vinaigrette — the red leafy vegetable really shines.

• 5 ounces fresh arugula (4 1/2 cups), stems removed
• 2 ounces radicchio, halved crosswise and cut into this strips (3/4 cup)
• 4 ounces Parmesan cheese, shaved with a vegetable peeler (1/4 cup) … or more
• 2 teaspoons balsamic vinegar
• salt and pepper
• 1 tablespoon extra-virgin olive oil

This salad would go nicely with a clementine or pear on the side for a light, detoxifying lunch.

Put the arugula, radicchio and Parmesan cheese in a serving bowl, and set aside.

Whisk the vinegar with salt and pepper to taste in a small bowl. Whisking constantly, pour in the oil in a slow, steady stream, and whisk until emulsified. Toss the salad with the vinaigrette. Serve immediately (or reserve the dressing separately, and toss with salad later).

Makes 2 lunch-size servings.

Recipe adapted from: The Martha Stewart Living Cookbook – The New Classics

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