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.