Chicory, Fennel and Citrus Salad with Shaved Parmigiano Reggiano

Servings: 4
Prep Time: 15 minutes

Sam Mogannam shares his favorite simple winter salad.

From Sam Mogannam:

“I love this winter salad so much. Winter chicories are sweeter from the cold soil, and there is such a wide variety of citrus available, endless creative possibilities. I like the addition of Parmigiano Reggiano for its richness and the addition of umami, but if you’re looking for a plant-based salad, you can easily omit it. If you do opt to include cheese, be sure to use authentic Parmigiano Reggiano, its flavor and depth is unparalleled.”



For the Salad

4 medium sized blood oranges, tangerines, clementines, or Cara Cara oranges

1 large or 2 small heads of fennel, fronds reserved

1 head of frisee or escarole

1 head of radicchio, globe or Treviso

1 cup of shaved Parmigiano Reggiano (from approx. 1/2 pound piece)

For Vinaigrette

1 cup extra virgin olive oil

1/4 cup freshly squeeze lemon juice

1/4 cup Champagne vinegar

1 small shallot, minced

2 teaspoons kosher salt

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoon honey



For the Salad

Slice the tops and bottoms of the citrus to expose the flesh. Using a paring knife, cut off the remaining peel and pith. Slice the citrus crosswise into 1/4 inch slices. Arrange on 4 plates, leaving space in the center of the plate. Set aside.

Trim fennel bulbs and reserve green fronds. Remove the tough outer layer of the fennel bulb. Discard or save for vegetable stock. Rinse the bulb and fronds and set aside.


For Vinaigrette

Combine all ingredients in a Mason Jar, cover tightly and shake vigorously.


For the Salad Assembly

Halve the fennel bulbs, cutting lengthwise through the narrow side of the bulb. Using a very sharp knife, (or mandolin) slice the fennel crosswise as thinly as you can, about 1/16 inch is ideal. Transfer to a bowl and toss with 1/4 cup of dressing to keep the fennel from oxidizing.

Add the chicories to the bowl with the fennel and add an additional 1/2 cup of vinaigrette. Season with salt and freshly cracked pepper. Taste and adjust for more vinaigrette.

Distribute the chicories onto plates. Garnish with shaved Parmigiano Reggiano and add more freshly cracked black pepper.

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