Blood orange, radicchio, and sumac ensalada
This seasonal winter salad is so simple but so refreshing. With lots of heavy flavours, it’s definitely a feel-good dish. Blood oranges are in season right now, the sweet, sharp, citrus, sour and bitter all combine to balance a great dish.
- 1. Make your moscatel dressing by combining the vinegar, olive oil and sea salt in a jam jar or a bowl. Shake or mix well for 1 minute. Set aside.
- 2. Place your pine nuts into a dry frying pan and onto a medium heated hob. Toast for 3 minutes, stirring every minute or so, until golden and toasted.
- 3. Place your oranges on a chopping board so that the top & bottom are sideways. Slice each end off and stand up on the board. With your sharpest knife, use the natural curve of the orange to cut off the peel and pith, arching your way down the orange towards the chopping board. Do this all the way around until peeled. Remove any other bits of white pith carefully.
- 4. Now slice the oranges into round slices, across the grain of the segments. Save any juices and add to your dressing. Keep to one side.
- 5. Place your radicchio on your chopping board, remove any wilting outer leaves. Slice lengthways into thin long strips. The thinner the better.
- 6. Chop your soft herbs roughly, or cut with scissors. The idea is not to be too fine with the chopping of these, so that they are a real part of the salad. They are there for flavour and texture, not just colour.
- 7. Place your radicchio, herbs, and pine nits in a mixing bowl. Add 2/3rds of the dressing mix. Add 3 big pinches of sumac. Toss really well.
- Arrange your orange slices on to a platter for maximum surface area. Liberally add the remaining dressing to the oranges, covering each slice.
- 8. Sprinkle some more sumac all over the oranges.
- 9. Now add the radicchio mix, placing as you wish over the oranges.
Bar 44 was founded by Owen Morgan, in 2002. Having fallen in love with Spanish food, drink and culture over time, he wanted to bring his favourite tapas dishes and a slice of modern Spanish culture to the UK. Tom Maynard joined Bar 44 six years ago after working for Caprice group in London for 5 years; he is now Head Chef at Bar 44, Bristol. Their menu focuses on impeccably sourced ingredients served with modern touch and a lot of Spanish passion. Support Bar 44 during these times and buy a voucher to be used for a night to remember at one of their restaurants.
Preparation Time: 20 mins
5 blood oranges (3 standard oranges if unavailable)
½ a radicchio lettuce
10 mint leaves
4 stems of chive
1 handful of flat leaf parsley – leaves only / picked
100ml fruity extra virgin olive oil
35ml moscatel vinegar (cava, chardonnay or white wine vinegar could substitute)
2 large pinches of sea salt
50g pine nuts
Estrella Galicia 0.0
Estrella Galicia 0.0 is an alcohol-free beer and boasts the golden colour of a typical Pilsner style beer. It has a pleasantly sweet and slightly bitter refreshing taste.