Get your salad on

I had big plans for this blog. I wanted more recipe posts, especially healthy ones. I had plans for one salad a week –  it seems I wasn’t the only one. Last week, Lia from Dizzy Loves Icy posted a recipe for a delicious looking kale salad, along with the promise that she would do this once a month (she also had the desire to do one a week but like me, life got in they way). Now we’ve hooked up for a little Instagram fun – we’re going to tag our gorgeous salad creations #getyoursaladon.

So in the nick of time, here’s my January salad. It combines sweet blood orange, creamy mozzarella and bitter radicchio. I think it works rather well. It’s light and fresh, yet still manages to be decidedly wintry.

blood orange salad

Serves 2: Adapted from Alice Hart’s Vegetarian


2 blood oranges

1 ball buffalo mozzarella

Half a head of radicchio

Olive Oil

1 tbsp Red Wine Vinegar

2 slices sourdough bread

Salad leaves such as rocket or spinach

  1. Heat oven to 180 c. When hot enough, put bite sized pieces of sourdough onto a baking tray, drizzle with olive oil and put into oven for 15 minutes. Turning once.
  2. Meanwhile, in a bowl, cut top and bottom off oranges, then carefully remove the peel round the curve of the orange, keeping the round shape. Then cut into thin discs. Ensure you collect the juice from the oranges.
  3. To make the dressing, add the juice from the oranges, the red wine vinegar, a tbsp of olive oil and salt and pepper and mix.
  4. Tear the radicchio into leaves.
  5. Arrange the oranges, raddichio, salad leaves in a serving bowl.
  6. Tear the mozzarella into bite sized pieces and put in the bowl with the oranges and leaves.
  7. Remove the croutons from the oven and scatter over the salad.
  8. Mix the dressing and drizzle over the salad.
  9. Serve.

salad with blood orange, mozzarella and radiccio

8 thoughts on “Get your salad on

  1. littleappletreeblog

    Mmm…that sounds lush! I’m jealous that you’ve managed to find blood oranges this year. I’ve been looking in every greengrocer that I pass, and none have had any for sale. I am starting to see lots of pink rhubarb, though, so I’ll have to think of something to do with that. Probably not a salad, though!!

    1. londonloafing

      I’ve seen blood oranges in a few places. But if you’re really desperate I know Abel and Cole have them. Although they’ll probably pop up in your local greengrocers soon. They are such a pretty fruit. Love rhubarb too. Apparently it’s meant to go with mackerel…but think I’d prefer it in a crumble!

      1. littleappletreeblog

        I’ve seen loads of chefs pair both rhubarb and gooseberries (in the summer) with mackerel. Horrible idea! Crumble, or in a rhubarb and custard muffin are the best ways to go!!

  2. Lia

    YES! Looks bloody good (see what I did there?!) This will be on my meal planner this week – we have guests at the weekend so maybe they’ll be in for a little treat!


    1. londonloafing

      I hope you enjoy it – it was pretty tasty. I tried a raw kale salad for the first time last night. It was really good. Inspired by your last #getyoursaladon. Share that salad love. x

  3. Mairéad

    Sounds delicious. One of my favourite salads, from Michael Deane’s restaurant in The Outlet, Banbridge, Co Down, now sadly closed, included oranges, goats cheese, beetroot and salad leaves – delicious.

  4. Pingback: Warm halloumi salad with chickpeas & lime | Tangerine Canteen

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