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Under 30 Minutes

Radicchio and Orange Salad

  • Prep:
  • Total Time:
  • Servings: 8
Radicchio and Orange Salad

Source: Everyday Food, June 2005

Ingredients

  • 3/4 cup slivered almonds
  • 2 medium heads radicchio (about 1 1/4 pounds total)
  • Zest and juice of 1 orange (about 1 tablespoon zest and 1/4 cup juice)
  • 3/4 cup golden raisins
  • 3 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 2 to 3 tablespoons sugar
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool.

  2. Core radicchio heads; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1 orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.

  3. Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Reviews

Reviews (3)

  • helen_parr3 25 Sep, 2008

    I wonder why this is called radicchio and orange salad? No oranges or orange juice included in the recipe...

  • glwf 18 Aug, 2008

    The dressing is very tasty, but there is no way you can dress the lettuce up to 24 hours in advance. I did it just 30 minutes before serving, and the lettuce looked awful. when I put the salad in the serving bowl.

  • glwf 18 Aug, 2008

    The dressing is very tasty, but there is no way you can dress the lettuce up to 24 hours in advance. I did it just 30 minutes before serving, and the lettuce looked awful. when I put the salad in the serving bowl.

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