Sun-Kissed Citrus Winter Salad

Chef Attila Bollok's citrus-powered winter salad. Joe Kohen

Sun-Kissed Citrus Winter Salad

Serves 4

For the dressing:

• 1 1/2–2 cups freshly squeezed orange juice, from about 4–5 large oranges
• 5–6 olive oil-packed anchovies, roughly chopped
• 1 garlic clove, smashed with knife and minced
• 1/4 cup crushed pistachios
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil

For the salad:

• 6–8 small heads endive, picked
• 2 cups peeled fresh citrus slices (Satsuma mandarins, blood oranges, Cara Cara oranges)
• 4–5 purple radishes, shaved lengthwise
• Few rasps of orange zest per salad
• Fresh dill, for garnish

Make the orange juice reduction: In a small saucepan, boil orange juice on medium-high heat for 1 hour, or until syrupy and reduced to about 1/4 cup volume. Let cool.