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
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.
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.
