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
Ingredients
- for the salad
-
1 head
radicchio
-
1
hard boiled egg
-
2
clementines
-
1/4 cup
toasted, chopped almonds
- for the dressing
-
1
shallot, finely chopped
-
1 tablespoon
sherry vinegar
-
3 tablespoons
hazelnut oil
-
1 teaspoon
dijon mustard
Directions
- for the salad
-
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
-
Mix all the ingredients together, either by vigorously whisking or shaking in a jar (with the lid screwed on tightly).
-
Dress the salad to taste
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