Winter Blood Orange Salad

February 25, 2009 at 7:59 am 1 comment

 

Blood Orange Salad

As I said before, composed salads are really not my strong suit.  I think of salads as a venue for all of my odds-and-ends vegetables – that little strip of red pepper gets a chop, the half of a fennel bulb is sliced thin, and they’re thrown on top of what’s left of my bag of baby spinach.  It is really only in the summer that I take any care with my salads – the time of year when sometimes a leafy bowl of greens is all my stomach can handle.

Yet in the process of “cooking the issue” for Fine Cooking, I was compelled to at least attempt this salad recipe.  I was thrilled to find that I love this dish.  The sweetness of the oranges and the vinaigrette contrasts with the salty parmigiano and the toasty hazelnuts.  This is a perfect salad for a winter get-together — it is bright, colorful, and widely appealing.  I used this salad as a centerpiece for my table, as it seemed prettier to me than any flower arrangement would be!  

Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano by Joanne Weir for Fine Cooking, Issue 97Blood Orange dressing

(Serves 6)

5 medium blood oranges
1/4 c. extra-virgin olive oil
1 Tbs. white wine vinegar
Kosher salt and freshly ground black pepper
1 medium (12-oz.) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
1 medium (6-oz.) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
3/4 c. blanched hazelnuts, toasted and coarsely chopped
1-1/2 oz. chunk Parmigiano-Reggiano or aged goat cheese

Finely grate 1 tsp. of zest and then squeeze 2 Tbs. juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 tsp. salt, and a few grinds of black pepper.

Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.

In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.

Radicchio Blood Orange Salad

 

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Entry filed under: Recipe, Salad. Tags: , , , .

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1 Comment Add your own

  • 1. Caroline Cox  |  February 27, 2009 at 9:55 am

    Agreed! Beautiful centerpiece and very tasty too!

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