Radicchio and Orange Salad
We Also Love
- Comments()
Everyday Food, June 2005
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 8
Add to Shopping List
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
- 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.
- 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.
- Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.
I wonder why this is called radicchio and orange salad? No oranges or orange juice included in the recipe...
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.
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.