How to prepare Radicchio salad recipe
Radicchio salad recipe
Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese
Ingredients
• 1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse
kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons balsamic vinegar
• 6 tablespoons extra-virgin olive oil
• 3 grapefruit
• 3 navel oranges
• 1 1/2 cups pitted whole Medjool dates (about 15)
• 2 large heads radicchio, torn into bite-size pieces
• 1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided
• 3/4 cup roasted almonds, divided
1. In a small jar with a tight-fitting lid, combine garlic paste,
pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously
until dressing is emulsified.
2. With a small, sharp knife, cut ends off grapefruit and oranges.
Working with 1 fruit at a time, set it cut side down on a cutting
board. Following curve of fruit with knife, slice off peel and white
pith. Cut between inner membranes and fruit to release segments; put
them in a large bowl. Discard membranes and peel. Pour off juices
(or just pour into a glass and drink) to keep salad from getting soggy.
3. Thinly slice dates and add to bowl along with radicchio, 1/2 cup
parmesan shavings, and 1/4 cup almonds. Pour dressing over salad;
toss thoroughly to coat. Turn salad onto a large platter or into a
bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds.
Your Radicchio salad recipe is ready now
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