Radicchio and Citrus Salad with Noodle Crunch

Radicchio and Citrus Salad with Noodle Crunch

INGREDIENTS

Noodle Crunch

Dressing

  • 2 inches fresh ginger, peeled and thinly sliced
  • 1 carrot, peeled and thinly sliced
  • ¼ cup canola oil
  • 2 tablespoons Momofuku Rice Vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoons Momofuku Soy Sauce
  • 1 reserved noodle sauce packet
  • Kosher salt and freshly cracked black pepper, to taste

Salad

  • 1 small head of radicchio, quartered, cored, and leaves separated
  • 2 small Belgian endive, cored and leaves separated
  • 2 cara cara oranges, segmented
  • Fresh torn mint leaves, for topping
  • Fresh torn cilantro, for topping
  • Thinly sliced scallions, for topping
  • Olive oil, for topping

    Radicchio and Citrus Salad with Noodle Crunch Content

    Start the dinner party with a refreshing Radicchio and Citrus Salad with Noodle Crunch. This easy starter is ready in about 10 minutes, and the ginger dressing features our Momofuku Rice Vinegar and Soy Sauce for a bright finish. 

     

    Let's party—this March, we're sharing dinner party-ready recipes from our friends @chuckycruz and @haileecatalano. Chuck and Hailee developed a 4-course, home cook-friendly meal featuring our flavor-packed pantry essentials. Each course is an absolute stunner that'll surely impress any crowd. 

     

    Serves 4-6. 

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    For the noodle crunch: add butter to a medium sauté pan and melt over medium heat. Add in the crushed noodles, sesame seeds, and dry seasoning packet from the noodles. Toast, tossing frequently, until the noodles are golden brown, toasted, and crunchy, 4-6 minutes. Set aside.


    For the dressing: add ginger, carrots, oil, Momofuku Rice Vinegar, maple syrup, Momofuku Soy Sauce, and Soy & Scallion Noodle sauce packet to a blender and blend on high until very smooth. Season to taste with salt and pepper. Set aside.


    Arrange radicchio and endive on a platter. Top with cara cara segments and drizzle all over with ginger dressing. Top with mint, cilantro, and scallions. Drizzle with a bit of olive oil and top with noodle crunch.

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