Radicchio and Orange Salad

6 Ratings
  • 5 2
  • 4 3
  • 3 0
  • 2 1
  • 1 0

This bitter and sweet salad pairs nicely with our Pressed Salami Sandwiches.

Everyday Food, June 2005

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Recipe Summary

total:
15 mins
prep:
15 mins
Servings:
8
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Ingredients

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.

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  • 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.

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Reviews (4)

6 Ratings
  • 5 2
  • 4 3
  • 3 0
  • 2 1
  • 1 0
Martha Stewart Member
07/22/2015
Fabulous, simple dressing. Do NOT apply more than ~30 min prior to serving or you will have sloppy salad. Also, almonds toast in half the time listed so watch them to be sure they don't burn. Overall, a well dressed, delicious and different salad. We paired it with a white Bordeaux (Chateau Ducasse 2014) and it was superb!
Martha Stewart Member
09/25/2008
I wonder why this is called radicchio and orange salad? No oranges or orange juice included in the recipe...
Martha Stewart Member
08/18/2008
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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Martha Stewart Member
08/18/2008
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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