Description
This is the dreamiest winter salad filled with texture, flavor and so much color! Pink radicchio is having a moment and I’m swooning over the rosy hue. This salad is very adaptable- I played around with local produce and what I had in hand in my pantry. Try goat cheese or aged cheddar in place of the pecorino. Swap pistachios for walnuts, add in some dried fruit! The possibilities are truly endless.
Ingredients
Pink Raddichio Salad
2 heads pink radicchio
2 blood orange + handful of kumquats , peeled and sliced crosswise
2 oz shaved pecorino
1/3 cup of walnuts, lightly toasted
a handful of edible flowers
for the citrus rosé dressing
1/2 cup extra virgin olive oil
3 tablespoons rosé vinegar (you can also use white wine or champagne)
1 tablespoons orange or lemon juice
1/2 teaspoon orange or lemon zest
1 teaspoon honey
salt & freshly ground black pepper
Instructions
- Make the dressing- In a small bowl, whisk together the vinegar, juice, zest and honey. Slowly whisk in olive oil. Season with salt and pepper. Set aside.
- Wash and dry the radicchio. Place in a large bowl. Top with , cheese, nuts and flowers. Toss with the dressing and season with salt and pepper.