Radicchio salad with blood oranges
Ann M. Evans
A member of the chicory family, radicchio is especially plentiful this time of year. Its bold, bitter leaves pair well with the cinnamon flavor of blood oranges.
Author, Davis Farmers Market Cookbook, Revised Edition
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1 head radicchio
2 blood oranges, peeled, segmented and seeds removed
2 tbsp. fresh blood orange juice
1 tbsp. sherry vinegar
3 tbsp. extra virgin olive oil
1/4 tsp. coarse sea or kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup young arugula leaves
1 (2-oz.) chunk Parmesan cheese
Trim radicchio of any discolored outer leaves and discard them. Tear the head into bite-sized pieces, enough to make 2 cups. Cut orange segments in half and set aside.
In the bottom of a salad bowl, combine blood orange juice, vinegar, olive oil, salt and pepper and mix well with a fork. Add radicchio, arugula and orange pieces. Turn gently to mix. Divide evenly among 4 salad plates. Using a vegetable peeler, shave about 12 thin curls from the chunk of Parmesan and divide them evenly among salads. Reserve remaining cheese for another use. Serve salads at once.