Radicchio Salad With Oranges And Olives Recipes

RADICCHIO AND ORANGE SALAD

Steps:

• Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool.
• Core radicchio heads; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1 orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.
• Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

TRICOLORE SALAD WITH ORANGES

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.