California cold-pressed orange olive oil, made from pressing oranges along with olives, lends its pure, bright flavor to these greens.



Ingredient Checklist


Instructions Checklist
  • Bring vinegar, juice, and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly; remove zest, and discard. Whisk in 2 tablespoons extra-virgin olive oil.

  • Preheat a grill or grill pan to medium heat. Toss kale and radicchio with remaining 1/4 cup extra-virgin olive oil and 2 teaspoons salt; season with pepper. Separate out radicchio, and grill, turning occasionally, until tender and lightly charred in places, 8 to 10 minutes. Transfer to a large bowl, and toss with 1 tablespoon dressing. In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch. Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing. When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated. Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.

Reviews (2)

52 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 12
  • 1 star values: 5
Rating: Unrated
I'm not one to worry about strong flavors or spicy food, but this was rather harsh. I didn't like it and none of my guests at Thanksgiving were wild about it either.
Rating: Unrated
Vivid colors and distinctive flavors. I liked, bit too much orange for my husband. This is very healthy but probably not for a lot of palates due to the strong, somewhat ascerbic nature of its ingredients.