Citrus Salad with Olives & Radicchio
This tangy winter salad recipe combines oranges and grapefruit with flavorful bitter greens. Green olives and a sprinkling of Manchego or feta cheese top off this delicious salad.
Yield: 10 servings, about 1 1/4 cups each
Active Time: 40
Total Time: 40
- 1 medium red onion, thinly sliced
- 1 cup white-wine vinegar
- 2 tablespoons sugar
- 2 oranges
- 2 pink or red grapefruit
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 4 cups packed torn escarole leaves
- 4 cups torn radicchio
- 1 cup fresh parsley leaves
- 1 cup shredded Manchego or crumbled feta cheese
- 1 cup pitted green olives, quartered
- Combine onion, vinegar and sugar in a small saucepan. Bring to a boil; cook, stirring occasionally, for 2 minutes. Strain through a fine-mesh sieve, reserving 6 tablespoons of the cooking liquid in a large bowl. (Discard the rest.) Set the onion and liquid aside separately to cool.
- Meanwhile, slice off an end of each orange and grapefruit so they stand upright. In careful sculpting slices, cut off the remaining peel and white pith. Slice the fruit into 1/4-inch-thick rounds. Remove any seeds. Set the rounds aside.
- To make the dressing, add garlic and salt to the reserved onion-cooking liquid. Whisk in oil until well combined. Reserve 2 tablespoons of the dressing in a small bowl.
- Add escarole, radicchio and parsley to the dressing in the large bowl; toss well to coat. Arrange the greens on a large serving platter. Top with the citrus rounds, the reserved onion, cheese and olives. Drizzle the reserved dressing over the top.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate onions (Step 1) and dressing (Step 3) in separate containers for up to 1 day.
Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (41% dv), Folate (20% dv)
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 high-fat meat, 1 1/2 fat