Рецепт салата с горькими листьями, цитрусовыми и маринованными кунжутными семенами

Bitter leaves with citrus and pickled mustard seeds Bitter leaves form the backbone, given lift by segments of blood orange and grapefruit. Pickled mustard seeds add zip and texture – tiny bursts of brightness against the leaves’ intensity. A honeyed mustard dressing softens the edges, while toasted pecans bring warmth and crunch. The result is a side dish that feels fresh, sharp and invigorating. Save the leftover pickled mustard seeds for another salad. Recipe information - Yield - Serves 6 Ingredients For the pickled mustard seeds For the salad and the dressing Castelfranco radicchio, or 2 red chicory Preparation - Step 1- For the pickled seeds, simmer all the ingredients together in a pan with ¼tsp fine salt and 60ml water for 10-15 minutes, until the seeds are plump. Leave to cool. - Step 2- For the salad, peel the oranges and slice into rounds, reserving 2tsp juice for the dressing. Peel and segment the grapefruit, if using (it will give more bitter depth). - Step 3- To make the dressing, in a small bowl or jar, whisk together 2tbsp of the pickled mustard seeds with the reserved orange juice, Dijon mustard, honey and a pinch of salt. Slowly whisk in the olive oil until emulsified. Taste and adjust the balance so it is sharp and lightly sweet. - Step 4- Tear the leaves into large pieces. Toss with the orange slices, the grapefruit segments (if using) and the toasted and chopped pecans. Just before serving, swirl over the dressing and toss again.