Bittersweet Salad

By Kali
April 2, 2018
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Author Notes: A really simple salad that celebrates just a few special ingredients. The slight sweetest of the dressing offsets the bitter of the radicchio. You can make extra dressing, it keeps well and makes a really nice dressing for any salad, but goes particularly well with bitter or winter leaves.
If blood orange is out of season grapefruit would also work very well.

This makes a nice side salad or starter, cubed steamed beetroot is a nice addition to this as well.


Serves: 4 as a side dish


  • 1/2 kohlrabi
  • 1 blood orange or grapefruit
  • 1/4 red onion, finely chopped
  • 1 small radicchio, washed and torn into bite size pieces
  • 1/2 endive, cut into bit size pieces
  • 20 grams watercress or
  • 10g parsley, roughly choppped
  • salt and pepper to taste

Sherry Vinegar Dressing

  • 1 tablespoon sherry vinegar or good quality red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon maple syrup
  • pinches salt
  1. To make the dressing, measure ingredients into a jar and shake well to combine.
  2. Peel your kohlrabi, thinly slice and cut the rounds into quarters. Peel your orange or grapefruit with a sharp knife, trying to remove all the pith. Slice into rounds and then each round into quarters. Roughly chop the almonds.
  3. Place all your ingredients in a mixing bowl, keeping a few pieces of orange & the almonds back for garnish. Start with 2 tablespoons of dressing, gently mix, add more dressing if you need, taste for seasoning. Transfer to a serving dish or individual plates, garnish with almonds and blood orange pieces.

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