Coraline and citrus salad with mascarpone yogurt, radish, and celery from Bestia: Italian Recipes Created in the Heart of L.A. (page 97) by Ori Menashe and Genevieve Gergis and Lesley Suter

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on April 30, 2021

    A delicious salad for citrus season. The dollops of yogurt/mascarpone are a great way to add a rich, creamy element to a citrus salad. I subbed curly endive for the coraline the recipe specifies and used pink grapefruit, blood orange and Cara Cara orange for the citrus. Skipped the fennel pollen.

  • bwhip on December 26, 2018

    This salad is fantastic. Such a great mix of sweet and tangy, crispy and creamy, with a little spice and just the right amount of seasoning. Unfortunately, the two stores I went to had neither coraline or endive, so I swapped in arugula. Looking forward to trying it again with the original ingredient. Otherwise, couldn’t have been more pleased with this one.

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