Orange and Radicchio Salad with Walnuts
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Orange and Radicchio Salad with Walnuts
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A vibrant salad perfect for the winter months featuring sweet oranges, bitter greens, buttery walnuts, and a tangy, maple dressing to bring it all together.
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Ingredients
- 3 cups radicchio or other bitter greens, leaves, torn
- 1 orange segmented
- 1 cup radish or crunchy vegetable
- 1/4 cup walnut toasted, pieces
- 1/4 cup Italian parsley leaves only
- 1/4 cup vinaigrette recipe below, maple and sumac flavored
Instructions
- Arange radicchio leaves and oranges together on a platter. Thinly slice the radishes or crunchy raw vegetables and add to the salad.
- Sprinkled the walnuts and parsley on top of the salad. At this point, the salad can hold for a few hours if needed, covered with a tea towel and refrigerated.
- To Serve: shake up with vinaigrette and drizzle generously over the salad. Enjoy immediately. See full blog post for suggested additional toppings such as cheese, seeds or protein.
Notes
- I love the speckled Radicchio di Rigona or the blush pink 'Rosa'; Castelfranko is another favourite. My farmer grows it all. You'll likely find 'Chioggia' in grocery stores. Look for the other varieties in specialty Italian grocers.
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