There is something deeply satisfying about cutting into a salad with a knife. I was turned on to knife and fork salads when I dined with Clementina of Open Door Dining, a supper club in DC hosted unceremoniously in her living room on a long barn table. Clementina is Italian through and through, from the fashionable heels she wears to the marinara she’s mastered. Her food is fresh, deceivingly simple and full of robust flavor.

When I was welcomed into her home for Easter dinner, she prepared baked ziti with fried eggplant; roasted beet salad; frittata with sunchokes; a knife and fork salad with dandelion greens and seared radicchio; and a ricotta grain pie. This salad is my go at a simple knife and fork salad, and can be easily adapted with whatever you feel compelled to throw in – pickled onions, sliced figs, maybe a fried egg. I’m a fan of the bite that early spring greens bring to a salad, especially when paired with sweet late winter citrus, like cara cara oranges or grapefruit wedges.

knife + fork bitter green salad with citrus

half a bunch of mixed bitter greens, like dandelion greens, mustard greens, turnip greens, or beet greens
one cara cara orange
small block of parmesan cheese
2 cloves garlic, minced
olive oil
white balsamic fig-infused vinegar
squeeze of meyer lemon juice
sea salt and pepper

Cut the woody ends off your greens. Slice them into 4 inch lengths. Throw them in a big bowl and dress with oil, lemon juice, vinegar, minced garlic, a pinch of sea salt (you can always add more) and a liberal dash of freshly crushed pepper. Using your hands, massage the greens for a minute or so, until the leaves have softened but not wilted completely. Really get into it – don’t be shy about kneading those green babies into massaged bliss!

Split your greens on two plates.

Peel your orange, removing the white pith completely. Slice the orange into 6-8 slices. Scatter half of the oranges on each plate. Shave your parmesan with a sharp knife or the side of your cheese grater. Dress your salads with the parmesan. Eat immediately with a knife and fork.