Winter Radicchio and Orange Salad

Come December, California farmers markets start to fill with bitter lettuces: radicchios and endives in all different striking colors. I admit to never quite getting the hype until I realized how important it is to get the right balance of flavors. Now I am addicted to these bitter leaves in combination with my favorite sweet and juicy citrus: Cara Cara oranges and kumquats, along with the addition of warm toasty hazelnuts. This salad can stand up to a punchy dressing, and is a welcome bright dish in the dead of winter.

Radicchio and Orange Salad


INGREDIENTS

2 heads radicchio {castelfranco and trevisio}

1 Cara Cara Orange, peeled and thinly sliced

8 kumquats, seeds removed, thinly sliced

1/2 cup hazelnut, toasted nuts {see notes}

Flaky Salt

DRESSING

1 small shallot, finely chopped

1/4 cup sherry vinegar

2 Tablespoons orange juice

1 Tablespoon honey

1/2 cup extra virgin olive oil

Salt and pepper

DIRECTIONS

  1. MAKE DRESSING: Place the chopped shallot in a bowl with the vinegar and the orange juice, allow to marinate for 5 minutes. Add honey and slowly whisk in olive oil. Season with salt and pepper.

  2. ASSEMBLE SALAD: To assemble salad, toss radicchio, oranges, kumquats, and nuts on a platter. Drizzle dressing over the top. Season with flaky salt.

Notes : To toast hazelnuts, preheat oven to 350 degrees. Place hazelnuts on a sheet pan and allow to roast for 8-10 minutes.