tsg-bottega-salad-fix

With citrus in season and resolutions to eat more greens fresh in our minds, we went in search of the perfect winter salad recipe. Thankfully, our TSG: Birmingham editor knew exactly who to call: Frank and Pardis Stitt of the acclaimed restaurants Bottega, Chez Fonfon, and Highlands Bar and Grill, who graciously shared the below recipe, which appears in Chef Stitt’s cookbook Frank Stitt’s Bottega Favorita. Anyone who has been to Birmingham knows that a visit to one of James Beard Award winner Stitt’s restaurants is an unforgettable experience and true culinary treat. If you haven’t been, start planning your trip now, and in the meantime, enjoy a preview with this salad.tsg-farnk-stitt

FENNEL WITH BLOOD ORANGES, PISTACHIOS, ENDIVE AND GORGONZOLA

Serves 4

1/2 fennel bulb, halved lengthwise and very thinly sliced crosswise
1 Belgian endive, halved crosswise, bottom half trimmed and thinly sliced, top separated into leaves
1 head frisée, torn into pieces
1/2 head radicchio, thinly sliced
Kosher salt and freshly ground black pepper
Scant 1/4 cup Balsamic-Sherry Vinaigrette (see below)
2 blood oranges, peeled, pith cut away, and sliced into 1/4-inch-thick rounds
1 heaping tablespoon pomegranate seeds
1 heaping tablespoon pistachios, lightly toasted and coarsely chopped
1/4 pound mountain (naturale) Gorgonzola, cut into little pieces

Combine the fennel, sliced endive, frisée, and radicchio in a large bowl. Season with salt and pepper and toss with 2 tablespoons of the vinaigrette.

Artfully arrange the greens on serving plates, distributing them evenly, and placing the endive leaves decoratively around the other greens. Tuck in the slices of blood orange, letting them peel out. Scatter the pomegranate seeds, pistachios, and Gorgonzola evenly over the salads. Drizzle a little more vinaigrette around the edges of the plates and serve.

tsg-winter-salad-frank-stitt

Balsamic-Sherry Vinaigrette Dressing

1 shallot, finely minced
2 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil

Combine the shallot, vinegar, thyme, and salt and pepper in a small bowl. Set aside to macerate for about 10 minutes.

Whisk in the olive oil and taste and adjust the seasonings. The vinaigrette will keep for several days in a jar in the refrigerator.

Author photo of Frank Stitt and photo of salad © Christopher Hirsheimer. All other photos via Pinterest. Recipe reprinted with permission from Pardis and Frank Stitt. Frank Stitt’s Bottega Favorita was published in 2009 by Artisan.