radicchio salad with oranges and pecorino
This radicchio salad with oranges is a vibrant winter salad filled with juicy oranges, crunchy smoked almonds and the salty funk of pecorino cheese.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6
- Category: Salad
- Cuisine: American
Ingredients
- 5 small oranges (I love a mix of blood and navel)
- 2 tbsp sherry vinegar
- 1 tbsp honey
- 1/4 cup plus 2 tbsp olive oil
- kosher salt
- freshly ground black pepper
- 1 head radicchio, halved, cored and cut into 1-inch pieces
- 1/3 cup smoked, salted almonds, roughly chopped
- 3 oz Pecorino Romano, coarsely grated (about 1 cup)
Instructions
- Place radicchio in a salad spinner filled with ice water. Let sit 30 minutes to lessen bitterness, then drain the water and spin dry. Alternatively, use radicchio as is if the full bitterness doesn’t bother you.
- Carefully cut away the peel and pith from oranges. Hold the fruit over a small bowl to catch the juice, then use a paring knife to cut out the orange segments. Set aside orange segments. Squeeze the extra juice out of the membranes, then discard.
- To make the dressing, whisk together 2 tablespoons of reserved orange juice, sherry vinegar, honey, olive oil, 1/2 tsp kosher salt and black pepper (to taste) in a glass jar measuring cup.
- Put radicchio, almonds, orange segments and pecorino in a large bowl. Pour half of the dressing over top and toss to coat. Taste and add more dressing, salt or pepper as desired. Transfer to a serving bowl and enjoy.
Nutrition
- Serving Size: 1
- Calories: 192
- Sugar: 10g
- Sodium: 438mg
- Fat: 12g
- Saturated Fat: 3.4g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2.7g
- Protein: 6.9g
- Cholesterol: 15mg