Salatada

Radicchio salad with caramelized carrots and onions

Indulge in the rich flavors of radicchio paired perfectly with sweet caramelized carrots and onions in this vibrant and tasty salad creation.

Ingredients:

1/2 cup sliced almonds
910g carrots, cut into 4x1/2" sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, cut into 1/2" wedges
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 large or 2 small heads radicchio (about 310g), leaves separated and cut into medium pieces
4 oranges, peeled, sliced into 1/2" half moons
2 cups parsley leaves

Preheat your oven to 350°F. Place almonds on a baking sheet with edges, stirring them halfway through, until they turn golden brown, for about 8 to 10 minutes; then, set them aside.
In a large skillet over medium-high heat, cook the carrots, 2 tablespoons of oil, 1 tablespoon of thyme, 1 teaspoon of salt, 1/4 teaspoon of red pepper, and 1 cup of water. Stir occasionally until the water evaporates, which takes about 15 minutes. Keep cooking and stirring occasionally until the carrots become slightly browned and tender, for about 5 minutes more.
In the meantime, in another large skillet over medium-high heat, warm 2 tablespoons of oil. Add onions, 1 teaspoon of salt, and the remaining 1 tablespoon of thyme and 1/4 teaspoon of red pepper. Cook and stir occasionally until the onions become slightly browned and tender, for about 10 to 12 minutes.
Combine minced garlic, vinegar, orange juice, honey, the remaining 1/4 cup of oil, and 3/4 teaspoon of salt in a large bowl. Add the carrot mixture, onion mixture, radicchio, orange slices, and parsley and mix everything together. Sprinkle the reserved almonds on top.

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