Radicchio salad with oranges and olives
Indulge in the vibrant flavors of radicchio paired with juicy oranges and tangy olives. This refreshing salad is a perfect balance of sweet and savory.
Ingredients:
- oranges
- tablespoons Sherry Wine vinegar
- /3 cup extra-virgin olive oil
- cups (loosely packed) mâche
- large head of frisée, halved, torn into pieces (about 6 cups loosely packed)
- large head of Chioggia, Tardivo, or Castelfranco radicchio, halved, torn into pieces (about 5 cups loosely packed)
- /2 medium red onion, thinly sliced (about 2 cups)
- /2 cup Kalamata olives, pitted, halved
- ounces feta cheese, crumbled
Instructions:
- Remove skin and white part from oranges. Using a small sharp knife over a small bowl, cut along the membranes to separate the segments. Squeeze the membranes to extract any juice. In a separate small bowl, mix 1/4 cup of orange juice with vinegar (keep the rest of the juice for later use). Whisk in olive oil, and season with salt and pepper.
- Mix mâche, frisée, and radicchio in a large bowl. Add orange segments, thinly sliced red onion, and Kalamata olives. Pour the orange dressing over the salad and mix thoroughly. Sprinkle with crumbled feta cheese before serving.
Summary:
- Calories: 1386 kcal
- Fat: 105 g
- Protein: 28 g
- Carbs: 95 g
- Potassium: 2250 mg
- Magnesium: 150 mg