Recipe adapted from John Ash.
| Salad |
| 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 |
| Vinaigrette |
| 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 |
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Vinaigrette
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.
Salad
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.
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