Orange, Frisée, and Radish Salad

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We love radishes of all kinds, and the variety available today is so much more extensive than what we had growing up. They add crispness and bite to this salad, which also features frisée lettuce and juicy orange segments. You’ll need to cut the oranges into pithless segments called supremes, a task that’s easy to do (see box). You can do this a day ahead, which makes putting the salad together even easier. This makes a lovely main course if you add sliced poached chicken breast (here) or shredded leftover chicken.

SERVES 4 TO 6 AS A SIDE

Salad

4 cups frisée torn in pieces; or 8 medium endives, cut in ¼-inch slices

2 cups thinly sliced assorted radishes, such as watermelon, lime, breakfast, or red radishes

Supremes from 6 naval or blood oranges (see box)

12 to 15 chives, cut into 1-inch lengths

2 tablespoons snipped fresh tarragon leaves

Dressing

¼ cup orange juice

½ cup extra-virgin olive oil

⅓ cup sherry wine vinegar or apple cider vinegar

1 tablespoon chopped shallot

Pinch kosher salt

Freshly ground black pepper

CITRUS SUPREMES

To cut oranges or other citrus fruit into supremes, first cut off both ends deeply enough to reveal the fruit. Place the fruit on one end and, with a sharp knife, remove the peel and pith by cutting from the top to bottom. The white lines of the membranes will now be visible. Working over a bowl to catch the juice, insert your knife as close to a membrane as possible and make a slice parallel to it, right to the center of the fruit. Find the membrane on the other side of that fruit section and make another slice down to the center of the fruit. Remove and reserve the tender, juicy segment. (The membranes will remain attached to the core of the fruit.) Continue in this way until you’ve removed all the segments.

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In a large bowl, combine the frisée, radishes, oranges, chives, and tarragon.

In a small bowl, whisk together the orange juice, olive oil, vinegar, and shallots. Add the salt and season with the pepper.

Add the dressing to the salad, toss, and serve.