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Sunny Citrus Salad

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

Winter is prime season for a citrus salad. During the winter, most citrus fruits are at their sweetest and juiciest, and their sunny colors give us hope of summer.

Chicories, which include red-leaved radicchio, Belgian endive, lacy green-and-white curly endive, curly frisée and lettuce-like escarole are members of the lettuce family that share a slight, lovely bitterness. Salty elements like blue cheese, ham or warm bacon dressing lesson the bitterness creating a perfect balance of salt, fat and acid. When chicories are cooked, the bitterness is transformed into a nutty flavor. They are also well suited for grilling or as add-ins for soups and stews.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Citrus Salad on a White Plate
Sunny Citrus Salad
Prep time:
Total time:



For the Dressing

  • 1/4 cup white balsamic vinegar
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/2 tsp. salt
  • 3 oz. extra virgin olive oil
  • 1 lemon, zested

For the Salad

  • 2 cup escarole heart, cut into 1½-inch pieces, washed and spun dry
  • 1-2 cups assorted winter chicories like frisée, endive and radicchio
  • 12 Satsuma mandarin segments, cut in half
  • 1 blood orange, peeled, sliced into 1/4-inch thick rounds and then quartered
  • 8 pink grapefruit segments, cut in half
  • 1 Cara Cara orange, peeled, sliced into 1/4-inch thick rounds and then quartered
  • Handful blackberries
  • 1/4 cup pomegranate arils
  • One small shallot, sliced thin
  • 2 oz. Gorgonzola dolce, at room temperature
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • Small basil leaves
  • Freeze dried orange peel, finely ground


  1. Combine all salad dressing ingredients in a mason jar and mix. Shake well before each use.
  2. Arrange ingredients on a serving platter in the order listed.
  3. Serve with the salad dressing.

Sunny Citrus Salad

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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