Citrus + bitter leaf salad with ricotta

This salad of grown-up flavours is worthy of celebrations and one we love to eat at Christmas, when blood oranges are in season. This recipe involves brining both the bitter leaves and the citrus, making for a dish that is sweet, salty and bitter, tempered by the creamy ricotta. It’s a special starter or can be made into a more substantial meal with crusty bread and warmed-through grains served alongside.