Bitter Leaf and Orange Salad with Zesty Poppyseed Dressing

Brighten your table with this elegant Bitter Leaf and Orange Salad, a sophisticated pairing of crisp, slightly bitter greens and juicy, sweet orange slices. Perfect as a palate cleanser alongside rich mains like roasts, this vibrant salad is dressed with a tangy orange poppyseed dressing that enhances the citrus notes and adds a delightful crunch from poppy seeds. Ideal for festive gatherings or upscale dinners, it’s as beautiful as it is refreshing!

Instructions

1. 1

   Prepare greens: Place bitter leaves in a large mixing bowl. Tear or cut any large leaves into bite-sized pieces for easier eating.

2. 2

   Prepare oranges: Using a sharp knife, peel oranges, removing all skin and white pith. Slice into 0.7cm / 1/3" thick rounds and remove seeds, or segment the oranges. Add to the bowl with the leaves.

3. 3

   Make dressing: In a small jar or bowl, combine apple cider vinegar, olive oil, orange zest, Dijon mustard, sugar, poppy seeds, salt, and pepper. Shake or whisk until the sugar dissolves and the dressing is well blended.

4. 4

   Assemble salad: Drizzle the dressing over the leaves and oranges. Gently toss to coat evenly, ensuring the dressing highlights the citrus and bitter flavors.

5. 5

   Serve: Transfer to a serving platter or individual plates and serve immediately for maximum freshness and vibrancy.

Recipe Notes

• Bitter leaves: Use a mix of rocket, frisée, witlof (Belgian endive), radicchio, treviso, escarole, or watercress for a balanced bitter flavor. Pre-mixed options like “Italian Mix” (rocket, radicchio, frisée) work well. Non-bitter greens like baby spinach or butter lettuce can be used, but bitter leaves complement the orange’s sweetness best.

• Oranges: Any variety works, such as navel or Valencia. Slicing into rounds is quicker, but segmenting creates a more refined presentation. Remove all pith to avoid bitterness.

• Dressing: The orange zest and poppy seeds add a citrusy pop and subtle crunch. The dressing can be made up to 2 days in advance and stored in the fridge; shake or whisk before using.

• Make ahead: Prepare leaves and oranges a few hours in advance, storing separately in the fridge. Dress just before serving to maintain crispness.

• Storage: Leaf salads are best served fresh and not suitable for long storage. Consume immediately after dressing to avoid wilting.

• Nutrition: Values are per serving, assuming 4 servings. Estimates are based on typical ingredient profiles, factoring in olive oil for fats and oranges for sugars and vitamin C.