I’m back, baby. Or at least I am for a little while. I missed this little circle of the internet as place for me to record my thoughts, take pictures, and share recipes. Especially during a time when many of us privileged folks are able to stay at home to stop the spread of this awful virus, the idea of hobbies has reentered my mind. Hobbies, remember them? The kinds of things that you did for fun? I’m not talking about a side hustle, or some activity you hope to ‘monetize.’ I’m talking about doing something for the joy the act of creation gives you. Remember as a kid, making jewelry, or playing an instrument? This is very hard for us millennials to comprehend, with our always-be-hustling culture, but there was a time where we enjoyed things without capitalism getting in the way.

Many people discovered bread baking. Some started making clothes. For me, I’ve rediscovered my love of knitting, am about to revisit embroidery, and I even picked up my old guitar again! And here I am again, sharing a recipe with you for a simple yet vibrant radicchio, endive and orange salad with avocado and olives. I’m sure there are a million recipes like this online, but I made it because it’s delicious and gorgeous and I wanted to make it again and share it with you. Here’s to more hobbies and less side-hustles. Happy to be back.

To go with this bright salad, I’ve made a feel-good mix, called (There’s Gonna Be) Good Times. Let me know what you think!

raddichio and endive salad with oranges

Print Recipe
A salad to celebrate winter citrus
Course Salad, Side Dish
Keyword quick, winter
Prep Time 20 mins
Cook Time 0 mins
Servings 4 as a side

Ingredients

  • 1 head of radicchio
  • 2-3 endives
  • 4 oranges (I used a mix of blood and navel oranges)
  • 1 large (or 2 small) shallot(s)
  • 1 avocado
  • handful of olives (my favourite are Castelvetrano or Nocellara )
  • white (or red) wine vinegar
  • olive oil

Instructions

  • Slice the tops and bottoms of the orange (where the stem would be), so it sits flatly on your cutting board. You use a pairing knife to cut away the peel in pieces, cutting down, exposing the fruit without the pith. You will inevitably leave some fruit on the peel, don't worry, we'll use that! Once the orange is 'naked', slice into 1/4 inch thick rounds (see picture for finished piece). Squeeze the peels into a liquid measuring cup until you have about 1/4 cup of juice. Dispose of the rest of the peels.
  • Make the dressing: Top the juice with 1/4 cup of vinegar. Add 3/4 cup of olive oil (measuring cup with be at 1 1/4 cup). Dice half the shallot into the smallest dice you can. Add that to the measuring cup, season with salt and pepper, and whisk with a fork until well combined.
  • Chop the radicchio into ribbons, and the endives into 1 inch pieces, add to your bowl. Top with orange slices. Slice the remaining shallot half into thin half moons and add. Slice avocados and add those. Pit the olives by bashing down on the cutting board with the flat of your chefs knife, and sprinkle those in. Dress right before serving.

Notes

Note: to make this recipe even lower waste, first zest the oranges, and either add to the dressing, or save for another use.