Name: Pink Radicchio Salad
Ingredients: 4 heads pink radicchio (Camilla used Wiser farms); 1 cup hazelnuts; 4 blood oranges; 4 ounces ricotta salata or aged cheddar; 1 cup fresh herbs (fennel fronds, parsley, chives, dill, mint, basil—whatever you’ve got); ½ cup west~bourne extra-virgin avocado oil; ¼ cup white wine or champagne vinegar; ¼ cup fresh fruit juice—use whatever you have on hand!; Kosher salt and freshly ground black pepper; Pinch of ground cumin, to taste; Pinch of ground coriander, to taste

Description

The surprising shade of pink isn’t the only thing to love about this salad—it’s filled with a variety of delicious toppings and a tangy vinaigrette.

Ingredients

Units Scale

4 heads pink radicchio (Camilla used Wiser farms)
1 cup hazelnuts
4 blood oranges
4 ounces ricotta salata or aged cheddar
1 cup fresh herbs (fennel fronds, parsley, chives, dill, mint, basil—whatever you’ve got)

Dressing:

1/2 cup west~bourne extra-virgin avocado oil
1/4 cup white wine or champagne vinegar
1/4 cup fresh fruit juice—use whatever you have on hand!
Kosher salt and freshly ground black pepper
Pinch of ground cumin, to taste
Pinch of ground coriander, to taste

Cook Mode Prevent your screen from going dark

Instructions

Make dressing: shake up everything in a mason jar. Taste and adjust seasonings as desired.
Toast hazelnuts and rub between towels to remove some of the skin.
Wash and dry radicchio. Remove whole leaves and pile into large salad bowl.
Remove peel and pith from blood oranges. Slice thinly into wheels.
Shave ricotta salata.
Top the radicchio with the blood orange slices, cheese, and hazelnuts. Add a liberal amount of dressing, season with salt and pepper, then use your hands to massage it into all the leaves. Top with fresh herbs, give it another toss and serve.