Recipe adapted from John Ash.
|2 large||Endive, separated into leaves|
|4 large||Seedless oranges, peeled and sliced into rounds|
|2 bunches||Watercress, woody stems discarded, cress rinsed|
|2 cups||Finely sliced radicchio|
|½ cup||Frozen orange juice concentrate|
|1 large||Orange, zest and juice|
|¼ cup||Light soy sauce|
|⅓ cup||Rice wine vinegar|
|1 Tablespoon||Peeled and minced fresh ginger|
|1 ½ teaspoons||Toasted sesame oil|
|⅓ cup||Stella Cadente Blood Orange Oil|
|2 Tablespoons||Finely chopped green onions|
|3 Tablespoons||Finely chopped cilantro or parsley|
|Salt and freshly ground black pepper|
Add the first 5 ingrediants to a blender and blend until smooth. Add oils and pulse 2 or 3 times to turn a light emulsion. Whisk in onions and cilantro and season to your taste with salt and pepper.
Arrange endive, oranges, and watercress attractively on chilled plates. Toss the radicchio with a couple of tablespoons of the vinaigrette and mound in the center. Drizzle additional vinaigrette over the rest of the salad.
Note: You may not use all the vinaigrette but it will keep up to 5 days covered in the refrigerator and makes an excellent marinade for grilled fish, chicken, or pork.