radicchio clementine salad

By Nina Sparling
December 18, 2014
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Author Notes: A fresh salad this time of year always appeals, especially it has a bit of body. This recipe is adapted from one in Deborah Madison's cookbook, Vegetable Literacy. The dressing is a bit different, and I added toasted almonds and clementine slices. I love how the sweetness of the citrus balances the bite of radicchio. Nina Sparling

Serves: 2-4

for the salad

  • 1 head radicchio
  • 1 hard boiled egg
  • 2 clementines
  • 1/4 cup toasted, chopped almonds
  1. Quarter the radicchio and remove the tough base of the stem. Finely slice crosswise and place in a wide bowl. Chop up the hardboiled egg and add. Peel the clementines and slice crosswise, pulling the discs into segments.

for the dressing

  • 1 shallot, finely chopped
  • 1 tablespoon sherry vinegar
  • 3 tablespoons hazelnut oil
  • 1 teaspoon dijon mustard
  1. Mix all the ingredients together, either by vigorously whisking or shaking in a jar (with the lid screwed on tightly).
  2. Dress the salad to taste

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