Radicchio, Orange and Hazelnut Salad
The colors of this salad are dramatic: deep burgundy leaves, orange citrus, white shallot slices and toasty brown nuts. You can use any variety of orange—navels, blood oranges or rosy Cara Caras are all equally delicious.
- 3 oranges
- 1/4 cup hazelnuts, toasted and skins removed
- 3 Tbs. hazelnut oil
- 1 Tbs. sherry vinegar
- 1 tsp. honey
- Kosher salt and freshly ground pepper, to taste
- 1 head radicchio, separated into leaves and torn
- 1 shallot, thinly sliced
Using a sharp serrated knife, cut a thin slice off the top and bottom of 1 orange to expose the flesh. Stand the orange upright and cut off the peel and pith, slicing downward and following the contour of the fruit. Cut the orange crosswise into rounds. Repeat with the remaining 2 oranges.
Roughly chop the hazelnuts. In a serving bowl, whisk together the hazelnut oil, vinegar and honey. Season with salt and pepper.
Add the radicchio leaves, shallot and orange slices to the bowl and toss to coat evenly with the vinaigrette. Sprinkle with the toasted hazelnuts and serve immediately. Serves 4.
Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).