Harvested in November, Italian radicchio is a staple in Northern Italian cuisine. Distinctly bitter with a crisp, fresh texture, the striking red cabbage ads a pop of flavor and color. This wintery salad balances the bitterness of sliced radicchio with sweet oranges, anis-like fresh fennel, and rich pistachios. A simple, velvety smooth balsamic vinaigrette made with rich traditional balsamic vinegar ties the salad together to deliver a vivacious and complex symphony. 

WINTER RADICCHIO SALAD 

Serves 4

INGREDIENTS

▢ 1 head radicchio
▢ 1 fennel bulb
▢ 1 blood orange
▢ 1 navel orange
▢ 1/4 cup pistachios, toasted and roughly chopped
▢ 1/4 cup finely chopped Italian flat-leaf parsley
▢ 1 tsp Lemon Salt 
▢ 4 tbsp Balsamic Vinegar
▢ 1/2 cup EVOO
▢ Freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 350°F and toast pistachios until lightly browned. Chop and set aside.
2. Segment the oranges by cutting away the peel and outer membrane, slicing between the membranes to release the segments.
3. Halve and thinly slice the radicchio and fennel.
4. Combine radicchio, fennel, orange segments, and parsley in a large bowl.
5. In a small bowl, whisk lemon salt, balsamic vinegar, and olive oil. Dress and toss the salad.
6. Top with pistachios and black pepper.
7. Mangiamo.