Spring is just around the corner! This hearty salad should help hold you over until all the tender lettuces emerge in the markets. The crunchy combination of the sweet broccoli stems and bitter radicchio is punctuated with a sharp, onion-y vinaigrette guaranteed to wake up your taste-buds and the colour and texture of this salad makes it a pleasure to eat and fancy enough for a Sunday dinner. I took the easy route and bought a bag of broccoli slaw because I love its long skinny shreds of broccoli, but you could make this from scratch by grating your own broccoli and carrots. If you are in a real rush, you don’t need to bother supreme-ing the orange, but removing all of the pith and membrane does make for a more pure orange flavour.
For the Salad:
4-5 broccoli stems, shredded
2 carrots, shredded
1 large head of radicchio, halved, cored and sliced into thin strips
the green ends of 2 green onions, sliced into very thin strips (on the diagonal)
1 large navel orange, supremed*
For the vinaigrette:
the white bulbs of the green onions, finely sliced
1 clove of garlic, minced
1 dash of Worcestershire sauce
a pinch of sugar
a pinch of salt
a pinch of black pepper
4 tablespoons of olive oil
3 tablespoons of rice wine vinegar
Allow all the ingredients to sit about 30 minutes in a tightly closed jar. Check for seasoning and shake vigorously to emulsify before dressing the salad.
* to supreme an orange: Slice off the top and bottom of the orange so that it stands stable on your cutting board. Using a very sharp knife, cut down along the height of the orange from top to bottom, removing the rind and white pith taking care to cut away a minimal amount of the orange flesh. Trim any remaining pith so that the fruit is fully exposed. Cut into the orange, making slices between each membrane, extracting crescents of fruit without any attached membrane. Remove all the sections of the orange this way. If you like, squeeze the remaining membrane of all it’s juice and add it to the above salad dressing.