Radicchio, Orange And Hazelnut Salad
This vibrant salad combines the zesty sweetness of oranges with the rich crunch of toasted hazelnuts, all tossed together in a tangy, honey-infused vinaigrette. Topped with a sprinkle of shallots and presented on a bed of fresh radicchio leaves, this dish is a delightful burst of flavors and textures that is sure to brighten any meal.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Kitchen Garden Cookbook,</i> by Jeanne Kelley (Weldon Owen, 2013).
Yield
Serves 4.
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