← Back to recipes

radicchio-citrus-salad

This salad is all about contrast—bitter radicchio, sweet citrus, briny olives, and a punchy shallot vinaigrette that brings it all together. The textures, colors, and flavors make it feel like something you’d get at a restaurant, but it comes together in minutes. I love using blood oranges when I can find them, but cara cara or even navel oranges work beautifully too. A sprinkle of toasted pine nuts gives it just the right crunch. Serve it as a vibrant opener to any meal or alongside roasted meats for something fresh and unexpected. I made this salad for a dinner party I hosted for my siblings, and my twin brother described it as "pure class". He's totally right. *Best Practices* *1. Don’t skip salting the radicchio* It tempers the bitterness and helps the dressing cling to the leaves. *2. Let the vinaigrette sit before adding oil* This gives the shallots and garlic time to mellow and infuse the vinegar with flavor. *3. Stream in the olive oil slowly* This helps emulsify the vinaigrette and gives it a silky texture that coats the salad evenly. *4. Toast the pine nuts fresh* It makes a big difference—don’t skip it. Watch them closely, they go from golden to burnt fast. *5. Dress the salad in layers* This ensures every bite is seasoned, and it looks beautiful on the platter. *6. Serve at room temperature* Cold radicchio can taste harsh. Let it sit out for a bit before serving so the flavors can shine.

Ingredients