Mary Beth Clark

Culinary Educator · Consultant · Author
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Red Radicchio Trevisano with Oranges

www.marybethclark.com

Red Radicchio Trevisano shines when kept simple. Five ingredients. That is all you need for this crunchy salad with fruity extra-virgin olive oil and sweet-tart oranges.


4 servings as a salad

2 heads radicchio rosso trevisano
2 large Cara Cara or Blood oranges
Extra-virgin olive oil
Salt to taste
Freshly cracked black pepper to taste


Keep this salad fresh-tasting. Prepare the ingredients, plate, and serve. It's quick, it's easy, and sure to become a go-to favorite. Under cold running water, separate the radicchio leaves, rinse and drain. Arrange the leaves on serving plates. Remove the rind from the oranges. Squeeze fresh orange juice into a bowl, then cut up the pulp and add it to the bowl. Pour in extra-virgin olive oil and whisk until emulsified. Spoon this over the leaves. Sprinkle sea salt and cracked black pepper overall and enjoy this gorgeous salad bursting with flavor. On gray cloudy or rainy days, or during the winter doldrums, it is a vibrant pick-me-up!

Pairing ideas: Garnish with poached shrimp, lobster, or salmon, or fan out slices of hard-boiled egg, or serve with a platter of frutti di mare. Breadsticks or grilled bread, perhaps some cheese, round out to make a satisfying, savory meal.

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