Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford, Conn. She is the author of “The Modern Kosher Kitchen”and “Hip Kosher.” Visit her food blog, Kitchen Vignettes, at ronniefein.com.
3 navel oranges
1 tbsp. white wine vinegar
3 tbsp. olive oil
3 large Belgian endives
1 bunch watercress
1 small head radicchio
2 medium avocadoes, cut into chunks, optional
salt and freshly ground black pepper to taste
3 to 4 tbsp. toasted pignoli nuts or almonds, optional
Grate enough of the peel of one orange to equal one teaspoon. Place in a bowl and add the white wine vinegar and olive oil. Halve the orange that has been grated and squeeze the juice from one of the halves into the bowl. Mix to blend the ingredients completely and set aside. Reserve the other half of the orange for other purposes (or cut it as described next).
Peel the remaining two oranges and remove all the white pith that surrounds the segments. Cut the orange flesh into thick slices, then cut the slices into chunks and set aside. Wash and dry the endive leaves and cut them in half. Place the endive in a bowl. Wash and dry the watercress, discard any thick stems and add to the bowl with the endive. Wash and dry the radicchio leaves, cut them if they are large, and add them to the bowl and toss the greens. Add the orange chunks and avocado chunks, if used. Pour the dressing over the ingredients and toss. Sprinkle with salt and pepper to taste. Scatter the nuts over the salad if desired.