Radicchio Citrus Salad with Orange Bitters Vinaigrette Recipe

Disclosure: This post has been sponsored by ANGOSTURA^® bitters. All views and opinions are my own.

Just like that, we’re in full swing for the holidays, which means it’s peak entertaining season. And any holiday host or hostess worth their jingle bells knows that ANGOSTURA^® aromatic and orange bitters are essential ingredients for any festive occasion.

For those unfamiliar with the brand, ANGOSTURA was invented by Dr. Johann Siegert in 1824 when he first produced aromatic bitters as a medicinal blend designed to alleviate stomach ailments. Simply put, they’re an ingredient infused with flavor by way of aromatics, spices, herbs, fruits, botanicals, etc. During winter, ANGOSTURA aromatic and orange bitters supply fragrant layers of zest and complexity to cold-weather favorites.

When I’m hosting a seasonal gathering, it always starts with a holiday cocktail. I like to have a welcome beverage ready for each of my guests as they enter—it helps set the tone for a fun evening of celebration. ANGOSTURA bitters can be added to any of your favorite holiday cocktails—from eggnog to spiked cider—for extra depth, but I like to keep it simple. Today’s cocktail of choice is ¼ ounce of ANGOSTURA^® orange bitters, ¼ ounce of grenadine and 1 ounce of vodka, over ice and topped with seltzer water. It’s easy to prepare, light and refreshing.

When it comes to food, though heavy, filling dishes often come to mind during the colder months, there are still plenty of fruits and vegetables to enjoy this time of year. That’s why today I’m sharing a recipe for a Radicchio Citrus Salad with an Orange Bitters Vinaigrette. The vinaigrette is super simple to make and has a nice balance of acidic, citrus, sweet and bitter notes—thanks to the addition of ANGOSTURA orange bitters. It plays well with the similar flavors derived from the radicchio and fruit. For the perfect combination of tangy citrus, I used blood orange, navel orange and grapefruit, but you can use whatever you like best. To finish it off, the salad is topped with crumbled goat cheese for a little creamy decadence.

Together, this cocktail and salad are the perfect holiday match in terms of both aesthetics and flavor profiles. Plus, you can use the peel from the salad’s citrus as your cocktail garnish—a great way to make the most of the fruit!

Ready to give this Radicchio Citrus Salad recipe a go? You can purchase ANGOSTURA bitters at grocery stores, liquor retailers and cookware stores nationwide. (And if you’re looking for a dessert to end the night with, be sure to check out my Chocolate Cake with Orange Bitters recipe.) Happy Holidays!

Yield: Four as a side

Radicchio Citrus Salad with Orange Bitters Vinaigrette Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

A simple vinaigrette pairs with the radicchio, blood orange, navel orange and grapefruit. It's topped with crumbled goat cheese for a little creamy decadence.

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Ingredients

• 1 small head radicchio
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon ANGOSTURA orange bitters
• 1 teaspoon honey
• salt and pepper, to taste
• 1 small grapefruit
• 1 blood orange
• 1 navel orange
• ¼ cup crumbled goat cheese

Instructions

1. Cut the radicchio into quarters, discarding any brown leaves, and cut out the core. Tear the leaves into bite-sized pieces and put in a large bowl. Set aside.
2. Add the olive oil, vinegar, bitters, honey and a pinch of salt and pepper to a small mason jar and shake vigorously. (Alternatively, you can whisk these ingredients together in a small bowl.) Add half of the vinaigrette to the radicchio and toss to coat. Set aside.
3. If using the citrus peels for cocktail garnishes, remove with a vegetable peeler and reserve for the drinks. Peel the citrus with a knife (trim the ends and follow the contour with a knife to remove all the pith) and cut into rounds. Be sure to remove any seeds.
4. Arranged the dressed radicchio on a platter, top with the citrus rounds and sprinkle with the goat cheese. Enjoy!