Congress St. Salad Recipe
Mixed greens, radicchio, Brussels sprouts, pickled shallots, roasted hazelnuts, herbed ricotta, ginger citrus vinaigrette
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Ingredients
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Salad
Herbed ricotta
Ginger-citrus vinaigrette
Pickled shallots (quick)
Roasted hazelnuts
Method
Pickled shallots (quick)
- 1
Make quick pickled shallots
Place thinly sliced shallot in a small jar or bowl. Warm apple cider vinegar, water, sugar and salt just until sugar dissolves (about 20–30 seconds in microwave or gently on stovetop). Pour warm brine over shallots, let cool to room temperature, then refrigerate at least 20 minutes (can be made up to 1 week ahead). Use 3 tablespoons of drained pickled shallots for the salad and reserve remaining for another use.
Roasted hazelnuts
- 2
Toast and chop hazelnuts
Preheat oven to 375°F (190°C). Toss hazelnuts with 1/2 tsp olive oil and a pinch of salt on a baking sheet. Roast 8–10 minutes until fragrant and skins blister. Let cool slightly, then rub between a kitchen towel to remove loose skins. Coarsely chop and set aside to cool completely before adding to salad.
Herbed ricotta
- 3
Prepare herbed ricotta
In a small bowl, combine 1 cup ricotta, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp chopped parsley, 1 tsp chopped chives, 1/4 tsp salt and 1/8 tsp cracked black pepper. Stir until smooth and tastes balanced; adjust salt or lemon as needed. Chill briefly while assembling the salad or keep at cool room temperature up to 20 minutes before serving.
Ginger-citrus vinaigrette
- 4
Emulsify vinaigrette
In a small bowl or jar combine 3 tbsp orange juice, 1 tbsp lemon juice, 1 tsp grated fresh ginger, 1 tsp honey, 1/2 tsp Dijon and 1 tsp white wine vinegar. Whisk or shake to combine. Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/8 tsp pepper. Taste and adjust acidity or sweetness to preference. Keep at room temperature until ready to dress salad.
Salad assembly
- 5
Toss greens and raw components
In a large bowl, combine 6 cups mixed greens, 1 cup thinly sliced radicchio and 2 cups very thinly sliced Brussels sprouts. Toss gently to distribute.
- 6
Dress the salad
Drizzle about 2 to 3 tablespoons of the ginger-citrus vinaigrette over the greens (start with 2 tbsp). Toss lightly and taste; add up to another tablespoon if needed to evenly coat without wilting.
- 7
Add pickled shallots and hazelnuts
Scatter 3 tablespoons drained pickled shallots over the salad. Sprinkle the cooled, chopped roasted hazelnuts (about 1/2 cup) and 2 tsp snipped chives on top for texture and flavor contrast.
- 8
Finish with herbed ricotta
Spoon dollops of the herbed ricotta (about 1 to 1 1/4 cup total) across the salad — 6 to 8 small quenelles or teaspoonfuls — so each portion gets some creamy herbed ricotta.
- 9
Serve
Give one final gentle toss at the table if desired or serve plated. Serve immediately so greens stay crisp.