Citrus and Chicory Salad with Candied Pine Nuts and Fried Rosemary


1/4 cup olive oil

2 rosemary sprigs, leaves removed

Sea salt

1/2 cup pine nuts

2 tablespoons sugar

1/2 teaspoon cumin seeds

6 cups chopped chicories (Belgian Endive, Endive, Treviso)

3 scallions, thinly sliced

1 recipe Blood Orange Vinaigrette (below)

3 blood oranges, segmented and roughly chopped

5 kumquats, thinly sliced

Flake salt

Blood Orange Vinaigrette

Makes 1/2 cup dressing

2 tablespoons chopped shallot

1 teaspoon honey

2 teaspoons Dijon mustard

2 tablespoons champagne (or other white wine) vinegar

2 tablespoons blood orange juice

1⁄4 cup / 60 ml extra-virgin olive oil

1⁄4 teaspoon sea salt


To make the fried rosemary: In a small saucepan heat the olive oil over medium high heat. Carefully drop in the rosemary and fry until the color shifts and the sputtering ceases, this tells us that all the water in the leaves has evaporated and you will be left with a crispy leaf. Carefully remove the rosemary from the oil using a slotted spoon and transfer to a plate. Sprinkle with a pinch of sea salt.

In a small skillet set over medium heat add the pine nuts. Sauté until their color shifts and they start to smell toasty. Add the sugar and cumin and stir until well coated in the sugar and it starts to caramelize. Remove to a plate to cool.

Add the greens and scallions to a large bowl along with the salad dressing and half of the chopped blood oranges and kumquats. Toss well to combine.

Transfer about half of the salad to a platter then top with half of the pine nuts and rosemary. Add the remaining greens then cap with the rest of the rosemary, pine nuts and citrus. Finish with flake salt. Serve straight away.

For the blood orange vinaigrette:

In a medium bowl whisk together the shallot, mustard, honey, vinegar, and blood orange juice. Slowly drizzle in the olive oil while whisking. Add a pinch of salt and taste. Adjust to your liking.

Recipe by Not Without Salt at