Radicchio Salad Recipe
Radicchio Salad Recipe features vibrant ruby-red radicchio leaves that form a slightly bitter yet crisp base. Bold greens such as arugula, spinach, and bay lettuce are contrasted with orange segments and pepper jack cheese. The orange vinaigrette dressing is a harmonious blend of roasted walnut oil, tarragon, garlic, a touch of honey, fresh orange zest, and tangy orange juice that forms a luscious coating on the salad leaves. The peppery notes of the arugula add a subtle kick while the smooth, citrusy glaze softens the slightly bitter radicchio leaves. Garnished with roasted hazelnuts that offer a satisfying crunch, every forkful of this visually striking salad is an explosion of flavor, colors, and textures. It is a true celebration of fresh ingredients that can be enjoyed as a side or an invigorating main dish!
Equipment
- mixing bowl, by hand
Ingredients
For the orange vinaigrette:
- 1 tbsp walnut oil roasted
- 1 clove garlic minced
- 1 tsp orange zest
- 1 tbsp orange juice
- ½ tsp yellow mustard ground
- 1 tsp honey
- ½ tsp white pepper powder
- ½ tsp salt
- 2 sprig tarragon
For the Radicchio Salad:
- 5 oz mixed greens
- 1 radicchio small
- 1 Navel orange segments
- 1 red onion sliced
- ¼ cup pepper jack cheese cubed
- 2 tbsp hazelnut roasted, chopped
Instructions
How to make the orange vinaigrette:
- Prepare the ingredients for the dressing and salad.
- Whisk the ingredients for the orange vinaigrette together in a bowl and set it aside.
How to make the Radicchio Salad:
- Add the ingredients for the salad in a bowl. Drizzle the vinaigrette. Use a salad spoon and fork to gently toss the salad. Garnish with roasted hazelnuts and tarragon.
Notes
- Soak the radicchio in ice-cold water to remove some of the bitterness and perk up the leaves.
- Look for a heavy head that is tightly packed. The leaves should not show signs of bruising or browning. A compact head without loose leaves is usually fresh. Avoid large heads as they can be tough and bitter.
- Dress the salad before serving to prevent it from becoming soggy.
- Gently toss the salad with the dressing to avoid bruising the leaves.
- Do not drench the Radicchio Salad in the orange vinaigrette but drizzle enough dressing to lightly coat the leaves.
Nutrition
Calories: 135kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 352mgPotassium: 244mgFiber: 2gSugar: 6gVitamin A: 598IUVitamin C: 35mgCalcium: 99mgIron: 1mg
