One thing most of us have learned from years of posting on Instagram? a A visually stunning dish that look As beautiful as it tastes, it can add a huge wow factor to a meal. Although the lush green salad is piled high with aesthetic and colorful toppings Rich in vitamins Veggies are always a special, today’s salad breaks the norm. The winner of the spring season for “most amazing” side officially goes to: Pink radicchio salad with blood oranges and hazelnuts.
Camila Marcus I made this salad at a garden-to-table luncheon I hosted in Los Angeles last month (Check it out Jump over for the other recipes you prepared that day). And if you’re new to the world of radicchio, you’re in for a great place. It’s one of my favorite colorful vegetables to grill, roast or add to a raw salad, bursting with just that delicious bitterness. to make To combine with olive oil. Here’s what you need to know.
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What is the best way to eat radicchio?
Radicchio is one of those ingredients that can be enjoyed in plenty of dishes without spending hours getting ready in the kitchen. In this recipe, radicchio is served raw and accompanied by a vinaigrette that adds the perfect amount of pop to this vegetable. However, the possibilities extend far beyond salads with radicchio. You can grill, saute, or roast any type of radicchio to experiment with texture and flavor.
How to get bitterness out of radicchio
When radicchio is cut or chewed, certain chemical compounds are released, making this vegetable slightly bitter. To reduce this acidity, the radicchio is sometimes soaked in water after the leaves have been cut. In this recipe, a salad vinaigrette is used to combat pesky bitterness.
How to prepare radicchio
Because the texture and flavor of radicchio is different from that of lettuce, the preparation process is a little different. Choosing radicchio heads with firm leaves is key, especially when using the leaves in a raw salad like this one. Start by removing any leaves that appear wilted and cutting the radicchio in half before removing the V-shaped stem. From there, it’s up to you how you slice the vegetable before cooking. Once you choose your cooking method, pairing the chili with savory or tangy flavors helps mitigate the bitterness.
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Scroll through for the recipe, and if you made this Pink Radicchio Salad, be sure to leave a rating and comment below.!
The striking shade of pink isn’t the only thing to love about this salad—it’s packed with a variety of delicious toppings and a tangy vinaigrette.
- 4 Pink Radicio Heads (Camila Uses Weisser Farms)
- 1 cup hazelnut
- 4 blood orange
- 4 ounce Ricotta slaw or aged cheddar cheese
- 1 cup Fresh herbs (fennel fronds, parsley, chives, dill, mint, basil – whatever you have on hand)
- 1/2 cup West ~ Born 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
- A pinch of ground cumin, as desired
- A pinch of ground coriander, as desired
- Make the dressing: Shake everything into a mason jar. Taste and adjust seasonings as desired.
- Toast the hazelnuts and rub them between towels to remove some of the skin.
- Wash and dry the radicchio. Remove whole leaves and pile into a large salad bowl.
- Remove peels and pulp from blood oranges. Thin cut into wheels.
- Shave ricotta salata.
- Top with the radicchio, the orange slices, the cheese, and the hazelnuts. Add a generous dollop of sauce, season with salt and pepper, then use your hands to massage it all over the leaves. Top with fresh herbs, give again and serve.