Winter Lettuce Salad Recipe
Treviso, endive, little gem, marinated feta, shallot, Fresno, dehydrated kalamata olives, radish, orange segments, caramelized citrus vinaigrette
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Ingredients
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Salad Greens & Produce
Marinated Feta
Dehydrated Kalamata Olives
Caramelized Citrus Vinaigrette
Finishing & Garnish
Method
Salad Greens & Produce
- 1
Prepare greens
Wash Treviso, endive and Little Gem lettuce thoroughly and spin dry. Trim and tear Treviso into 1–2 inch pieces, quarter the endive lengthwise, and halve or quarter Little Gem heads into bite-size pieces. Place in a large mixing bowl and chill briefly if desired.
- 2
Fresno & radish prep
Remove seeds from the Fresno pepper if you prefer milder heat; thinly slice into rings. Thinly slice radishes on a mandoline or sharp knife and set aside.
- 3
Orange segments
Using a sharp knife, cut away the orange peel and pith, then cut between membranes to remove segments (supremes). Collect any juice that escapes to use in the dressing; reserve segments in a small bowl.
Marinated Feta
- 4
Marinate feta
Cut the feta block into 1/2-inch cubes. In a small bowl combine 2 tbs extra-virgin olive oil, 1 tsp lemon zest, 1 tsp dried oregano, and 1 tsp cracked black pepper. Gently toss the feta cubes in the oil mixture to coat. Cover and refrigerate at least 30 minutes (can be done up to 4 hours ahead) so flavors meld.
Dehydrated Kalamata Olives
- 5
Dry olives (oven or dehydrator)
Preheat oven to 200°F (95°C) or set dehydrator to low (around 135°F/57°C). Pat pitted Kalamata olives dry, toss lightly with 1 tsp olive oil to prevent sticking, then arrange in a single layer on a wire rack over a baking sheet or on dehydrator trays. Dry for 1.5–2.5 hours in oven (check after 90 minutes) or 3–4 hours in a dehydrator, until shriveled, chewy, and concentrated but not burned. Remove and let cool; break into smaller pieces if desired.
Caramelized Citrus Vinaigrette
- 6
Caramelize sugar
In a small saucepan over medium heat add 2 tsp sugar. Allow sugar to melt and begin to caramelize, swirling the pan (do not stir vigorously). As it turns a light amber color (watch carefully to avoid burning), immediately remove from heat.
- 7
Deglaze with orange juice
Carefully add 60 ml orange juice (reserved juice and additional as needed) to the hot caramel — it will steam and bubble. Return to low heat and stir until caramel dissolves and the mixture is smooth. Allow to cool slightly.
- 8
Finish vinaigrette
In a small bowl or jar combine the cooled caramelized orange mixture with 1 tbsp white wine vinegar and 1 tsp Dijon mustard. Whisk to combine, then slowly stream in 3 tbs extra-virgin olive oil while whisking to emulsify. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper; taste and adjust seasoning or acidity with more vinegar or salt as desired.
Assembly & Finish
- 9
- 10
Add feta & olives
Scatter the marinated feta cubes over the dressed greens. Sprinkle the dehydrated Kalamata olive pieces across the salad for concentrated olive flavor and a chewy textural contrast.
- 11
Finish and serve
Taste and, if needed, finish with another small drizzle of vinaigrette. Garnish with chopped parsley or chervil if using. Serve immediately so greens remain crisp.