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Prep time
15 minutes
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Cook time
5 minutes
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Serves
6-8
Author Notes
Sometimes the best salads are the simplest. The unique flavor of radicchio will shine through with help from an orange and oregano dressing.
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This recipe was originally created by Sophie Nau, with regenerative farmer Acadia Tucker. You can find this and 33 other perennial food recipes in Acadia Tucker's new book, Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables (Stone Pier Press). The book is on sale now. Acadia Tucker is also the author of, Growing Good Food: A citizen's guide to backyard carbon farming. —Acadia Tucker
Ingredients
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3 tablespoons
red wine or apple cider vinegar
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1/2 cup
fresh squeezed orange juice
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3 tablespoons
olive oil
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
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3/4 teaspoon
oregano
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1
head of radicchio, cut in half and chopped in 1-inch pieces
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1
orange, sliced into 2-inch pieces
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1/2 cup
pistachios, shelled
Directions
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Whisk together vinegar and orange juice.
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Whisk in olive oil, salt, pepper, and oregano, making sure to emulsify thoroughly.
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Place chopped radicchio, orange slices, and pistachios in a bowl and toss with the vinaigrette.
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