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  • Citrus Marinated Fioretto Salad

    Ingredients

    8 portions

    • Ingredients
      Amount
    • Fioretto head, trimmed in clusters
      1 ea.
    • Orange, juice and zest
      1 ea.
    • Lemon, juice and zest
      1 ea.
    • Salt
      as needed
    • Ground black pepper
      as needed

    For the Vinaigrette

    • Ingredients
      Amount
    • Champagne vinegar
      ¼ cup
    • Shallot, minced
      1 Tbsp.
    • Orange zest
      1 tsp.
    • Dijon mustard
      1 tsp.
    • Honey
      1 tsp.
    • Extra-virgin olive oil
      ½ cup

    For the Salad

    • Ingredients
      Amount
    • Radishes, shaved
      ½ cup
    • Chives, cut in 1” pieces
      ¼ cup
    • Orange segments
      1 bu.
    • Hazelnuts, toasted, chopped (optional)
      2 Tbsp.

    Method

    For the Fioretto:

    1. Toss the fioretto with the orange and lemon zests, salt and pepper. Place in a steamer and steam for 3-5 minutes. Remove from the steamer and spread on a baking sheet in a single layer. Drizzle with orange and lemon juice. Let cool.

    For the Vinaigrette

    1. Combine the champagne vinegar, shallots, orange zest, Dijon mustard, and honey in a bowl. Whisk to dissolve the honey. Whisk in the extra-virgin olive oil to emulsify. Season with salt and pepper.

    For the Salad:

    1. Combine the fioretto, radishes, chives, and oranges in a bowl. Season with salt and pepper.
    2. Drizzle with vinaigrette and adjust seasoning with salt and pepper.
    3. Place the arugula on a platter. Top with the fioretto mixture on top. Serve garnished with toasted nuts.