Caitlin Chapman

winter-radicchio-salad

Winter Radicchio Salad

Ingredients:

  • 2 heads Radicchio, Rosalba and Trevisio
  • 2 Cara Cara Oranges, peeled and sectioned
  • ½ cup hazelnuts, toasted {see notes}
  • Pecorino
  • Flaky salt and black pepper

For The Meyer Lemon Dressing :

  • 1 small shallot, finely chopped
  • 1 Meyer lemon, finely chopped
  • ¼ cup champagne vinegar
  • 1 Tbsp honey
  • ½ cup extra virgin olive oil
  • Kosher salt and black pepper

Directions:

  1. Make the dressing: Place the finely chopped shallot in a small bowl with the vinegar and lemon, allow to marinate for 5 minutes. Add honey and slowly whisk in olive oil. Season with salt and pepper.
  2. To assemble salad: Toss radicchios, oranges, and hazelnuts with 1/2 the dressing. Arrange the salad on a platter, drizzle the rest of the dressing over the top. Using a vegetable peeler, shave the pecorino over the salad. Season with flaky salt and a few good cracks of black pepper.

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. If using skin-on hazelnuts, place the toasted nuts in a towel and rub until the skins fall off.

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