Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano
Photo by Scott Phillips

Ingredients

  • 1 medium (6-oz.) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
  • 1 Tbs. white wine vinegar
  • ¾ cup blanched hazelnuts, toasted and coarsely chopped
  • 1 medium (12-oz.) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
  • 1-½ oz. chunk Parmigiano-Reggiano or aged goat cheese
  • 5 medium blood oranges
  • ¼ cup extra-virgin olive oil
  • + 1 more ingredients
    • Kosher salt and freshly ground black pepper

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 cro...

View full recipe at Fine Cooking

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