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Winter Radicchio Salad with Citrus and Feta

Ingredients

Scale

Serves 4

  • 2 small heads of radicchio, if possible try to find different varietals like Rosa del Veneto, Treviso, and Rossa di Verona
  • 2 handfuls of wild arugula
  • 1/3 cup parsley leaves
  • 1 large radish, like a Watermelon radish, sliced into thin rounds
  • 1/2 shallot, thinly sliced, soaked in water for a few minutes and then drained
  • 1/4 cup raw pistachio halves, toasted until golden
  • 23 tangerines, skin cut off and segmented
  • Feta, crumbled
  • Freshly ground black pepper

Red Wine Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 teaspoon minced shallot
  • 1/2 teaspoon sea salt
  • 5 grinds of black pepper
  • 1/2 cup extra virgin olive oil

Instructions

First, prepare your vinaigrette. In a small bowl, combine the red wine vinegar and shallot. Let it sit for 10 minutes. Add the salt and pepper, then slowly drizzle in the olive oil, whisking as it emulsifies. Set aside.

In a large mixing bowl, start layering the radicchio, wild arugula, parsley, radish, shallot, pistachio, tangerine, and crumbled feta. Continue layering until all ingredients have been used up. Start to drizzle the salad with the dressing and gently toss to coat the ingredients. Taste. Continue adding the vinaigrette as needed and season with any additional salt and black pepper if necessary. Transfer the salad to a serving bowl and serve.