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Radicchio salad with oranges

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Ingredients for 4 servings:

  • 2 onions, white
  • 2 large oranges
  • 4 tbsp balsamic vinegar
  • Salt
  • 2 heads of radicchio (350 g)
  • 2 tbsp oil (hazelnut oil)
  • 2 tbsp oil (sunflower or safflower oil)
  • 25 g hazelnuts, sliced
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions, slice one into thin rings, and finely dice the other. Peel the oranges, removing the fuzzy inner skin. Using a sharp knife, separate the fruit segments from the membranes. Squeeze the juice from the membranes and mix with the balsamic vinegar, salt, and cayenne pepper, then whisk in both oils. Halve the radicchio heads, wash, pat dry thoroughly, and cut crosswise into 2 cm wide strips. Mix with the salad dressing and diced onion. Arrange the onion rings and orange segments decoratively on four plates, place the salad in the middle, and sprinkle with shaved hazelnuts. Serve with thin slices of toasted baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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