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This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves two
- 2 blood oranges (or plain oranges)
- blood orange juice, as needed
- 20 ml lemon juice
- 60 ml maple syrup
- coarse sea salt and black pepper
- ½ tsp orange blossom water
- ½ small radicchio
- 1 small red endive (aka red chicory), leaves separated
- 1 tbsp olive oil
- 1 handful small red leaves
- 150 g good-quality ricotta
- 20 g pine nuts, toasted
- 100 g pomegranate seeds (ie from 1 small fruit)
- Slice off the top and base of each orange.
- Cut down the sides of the orange, following its natural curve, to remove the skin and white pith.
- Cut in between the membranes and put the individual segments into a bowl.
- Squeeze the juice from the membrane and skin into a small saucepan.
- Make up the juice in the pan to 110ml with extra blood orange juice.
- Add the lemon juice, syrup and a pinch of salt, and bring to a light simmer.
- Leave to reduce for 20–25 minutes, until you are left with three tablespoons of thick syrup.
- Strain through a fine sieve, leave to cool down, then stir in the orange blossom water.
- Pull apart the radicchio leaves, tear into largish pieces and put into a salad bowl.
- Add the endive leaves, oil and some salt and pepper, and toss gently.
- Divide the salad between two serving plates.
- Dot with the orange segments, some small red leaves and spoonfuls of ricotta, building the salad up as you go.
- Drizzle with the orange syrup and finish with a scattering of pine nuts and pomegranate seeds.