Specialty Produce

Radicchio Salad

Radicchio is a member of the chicory family, a group of cabbage-like, leafy vegetables that are known for their spicy bitterness


2 large oranges

2 medjool dates, pitted and thinly sliced

½ medium shallot, peeled and thinly sliced

Fine sea salt, to taste

1 small head radicchio, halved and cored

4 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped pecans

Freshly ground black pepper


Slice the top and bottom off one of the oranges. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Repeat with the other orange.

Slice both oranges into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.

Squeeze the juice from one orange round into a small bowl. Add the shallot and a pinch of salt; let sit for 5 minutes.

Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and orange juice and toss to combine. Toss in 3 tablespoons of the oil.

Sprinkle remaining orange slices with salt and drizzle with the remaining oil. Place a mound of the radicchio on top of the orange slices. Sprinkle with pecans and black pepper and serve immediately.

Ingredients used in this recipe