Crisp bitter radicchio and shaved fennel with juicy blood orange segments, buttery Castelvetrano olives, toasted hazelnuts and shaved Parmesan in a citrus-shallot vinaigrette.
Cara Cara or navel oranges work when blood oranges aren't in season. Treviso or endive can replace some of the radicchio.
Prep everything up to 4 hours ahead and toss just before serving.
Ingredients
Scale
Measurement units
- 1 radicchio
- 1 fennel bulb
- 3 blood oranges
- ⅓ cup Castelvetrano olives
- ¼ cup hazelnuts
- 1 oz Parmesan
- 1 shallot
- 1 tbsp white wine vinegar
- 1 tsp honey
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredients
Scale
Measurement units
- 1 radicchio
- 1 fennel bulb
- 3 blood oranges
- ⅓ cup Castelvetrano olives
- ¼ cup hazelnuts
- 1 oz Parmesan
- 1 shallot
- 1 tbsp white wine vinegar
- 1 tsp honey
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Prep the produce
Cut the peel and pith from blood oranges and slice out the segments over a bowl, squeezing the leftover membranes to save the juice, about 8 minutes.
Shave fennel bulb paper-thin and chop a few of the fronds, about 3 minutes.
Soak the torn radicchio in a bowl of ice water for 10 minutes.
Equipment: mandoline
Toast the hazelnuts
Toast hazelnuts (¼ cup) in the dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 5 minutes, then rub off loose skins in a towel and chop.
Equipment: small skillet
Make the citrus vinaigrette
Stir shallot into the saved orange juice with white wine vinegar (1 tbsp) and let it sit for 5 minutes.
Whisk in honey (1 tsp), olive oil (3 tbsp), kosher salt (½ tsp) and black pepper (¼ tsp), about 1 minute.
Assemble
Spin the radicchio completely dry and toss it with the shaved fennel and half the dressing, about 2 minutes.
Arrange on a platter and top with the orange segments, Castelvetrano olives (⅓ cup), the hazelnuts, Parmesan (1 oz) and fennel fronds, then drizzle with the remaining dressing, about 1 minute.
Equipment: salad spinner
Tomorrow's Meal
Seared Halloumi with Radicchio and Orange
Leftover salad served under slabs of halloumi seared golden in a hot skillet, with a little extra olive oil and honey.
Quick overview:
- 1.Slice halloumi into thick slabs and pat dry.
- 2.Sear in a hot dry skillet over medium-high heat until golden on both sides.
- 3.Pile the leftover salad on plates.
- 4.Top with the hot halloumi and a drizzle of honey.
Before you cook
Cook notes
- • Cara Cara or navel oranges work when blood oranges aren't in season.
- • Prep everything up to 4 hours ahead and toss just before serving.
- • Treviso or endive can replace some of the radicchio.
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