Winter Radicchio and Orange Salad
Ingredients:
- 2 heads radicchio, castelfranco, and trevisio
- 1 Cara Cara orange, peeled and thinly sliced
- 8 kumquats, thinly sliced
- ½ cup hazelnuts, toasted {see notes}
- flaky salt
For The Dressing:
- 1 small shallot, finely chopped
- ¼ cup sherry vinegar
- 2 Tbsp orange juice
- 1 Tbsp honey
- ½ cup extra virgin olive oil
- salt and pepper
Directions:
- Make the Dressing: Place the finely chopped shallot in a small bowl with the vinegar and orange juice, allow to marinate for 5 minutes. Add honey and slowly whisk in olive oil. Season with salt and pepper.
- To assemble salad: Toss radicchios, oranges, kumquats, and hazelnuts with 1/2 the dressing. Arrange the salad on a platter, drizzle the rest of the dressing over the top. Season with flaky salt.
Caitlin's Notes:
To toast hazelnuts, preheat oven to 350 degrees. Place hazelnuts on a sheet pan and allow to roast for 8-10 minutes until golden brown.
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