adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Radicchio Salad with Citrus
Radicchio Salad with Citrus
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Bright citrus and peppery radicchio salad with homemade croutons and toasted walnuts for a refreshing, comforting bite of sunshine.
Ingredients:
  • 3 slices (about 2 cups) sourdough bread, torn into bite-sized pieces
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped walnuts
  • 2 citrus fruits, like orange, lemon, and/or grapefruit
  • 1 small head radicchio (about 4 cups), cored and cut into bite-sized pieces
  • 2 cups arugula
  • 1/4 cup crumbled feta cheese
Instructions:
  • Preheat the oven to 350°F.
  • Prepare the croutons: Spread bread pieces on a rimmed baking sheet and coat with 1/4 cup of olive oil. Season with 1/2 teaspoon salt. Bake until golden and crispy, approximately 15 minutes, remembering to stir halfway through. Allow them to cool before using.
  • Toasting the nuts: In a medium skillet over medium heat, toast the nuts until fragrant and golden for about 8-10 minutes. Stir occasionally to prevent burning. Keep an eye on them as they can quickly go from toasted to burnt. Cool before using.
  • Peel and segment the citrus fruits: Slice off the top and bottom of each fruit to expose the flesh. Place the fruit cut-side down on a cutting board. Using a sharp knife, cut down the sides to remove the peel and pith, revealing the flesh. Gently cut out the segments over a bowl to save the juice. Aim for 1 cup of citrus segments.
  • Extract the juice: After removing all segments, squeeze the remaining fruit to release its juice into the bowl. Keep the juice from the segments separate.
  • Prepare the citrus vinaigrette: In a mason jar or small bowl, mix 3 tablespoons of the reserved citrus juice with 3 tablespoons of olive oil. Season with pepper and the remaining 1/4 teaspoon of salt. Shake the jar well if using or whisk vigorously if using a bowl until well combined.
  • Prepare the salad: Combine radicchio and arugula in a spacious bowl. Drizzle vinaigrette and mix well. Season with salt and pepper to taste. Add croutons, walnuts, citrus segments, and feta cheese, and toss until evenly distributed.
  • Serve: Transfer to a large serving bowl for communal enjoyment or portion into individual bowls for individual servings.

Similar Recipes