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Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

by Joanne Weir

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This beautiful salad is bursting with flavors: sweet blood oranges, crisp, bitter radicchio, and rich, savory Parmigiano. Serves 6

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5 medium blood oranges
1/4 cup extra-virgin olive oil
1 Tbs. white wine vinegar
Kosher salt and freshly ground black pepper
1 medium (12-oz.) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
1 medium (6-oz.) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
3/4 cup blanched hazelnuts, toasted and coarsely chopped
1-1/2 oz. chunk Parmigiano-Reggiano or aged goat cheese

Finely grate 1 tsp. of zest and then squeeze 2 Tbs. juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 tsp. salt, and a few grinds of black pepper.

Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.

In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 2.5; Protein (g): 5; Monounsaturated Fat (g): 13; Carbohydrates (g): 19; Polyunsaturated Fat (g): 2; Sodium (mg): 120; Cholesterol (mg): 0; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 97 , pp. 42

December 31, 2008