Full of bold flavors, this salad is a mixture of bitter, sweet, briny and creamy. Navel oranges do well here, but colorful Cara Cara or blood oranges are great if they are in season. Pull out your citrus peeler, if you have one, as it will easily remove the orange's pith and peel.
Pro Shopping Tip: Kimball's favorite mix was a mixture of endive, radicchio and frisée, which are sturdy enough to stand up to the other ingredients. You'll need one head of each to get the 12 cups needed for this salad.
Bonus: Kitchen Gadget Pro and Chef Christopher Kimball shows off a citrus peeler in the video above that will make this recipe easier to whip up.
For more of his favorite cooking gadgets that make veggies more fun (and recipes that put them to work), check out:
- 3 medium oranges
- ¼ cup red wine vinegar
- 2 tablespoons fresh oregano, finely chopped
- Kosher salt and ground black pepper
- 1 medium shallot, halved and thinly sliced
- ½ cup cup pitted kalamata olives, finely chopped
- ⅓ cup walnuts, toasted and finely chopped
- ¼ cup extra-virgin olive oil
- 4 ounces fresh goat cheese, crumbled
- 12 cups lightly-packed mixed bitter greens, torn into bite-sized pieces
Cut ½ inch off the top and bottom of each orange. One at a time, stand each on a cut end and, slicing from top to bottom, cut away the peel and pith following the contour of the fruit. Cut the oranges vertically into quarters, then trim away the seedy core from each. Cut each quarter crosswise into ½-inch-thick slices.
In a large bowl, combine vinegar, oregano, ¾ teaspoon salt and ½ teaspoon pepper. Add the shallot and oranges, along with their juice, and toss. Let stand for 10 minutes.
Add the olives, walnuts, oil and all but 3 tablespoons of the goat cheese, then stir gently until combined and the cheese begins to break down and become creamy. Add the greens and toss. Taste and season with salt and pepper, then transfer to a serving platter. Sprinkle with the remaining goat cheese.