Sometimes the best salads are the simplest. The unique flavor of radicchio will shine through with help from an orange and oregano dressing.
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
red wine or apple cider vinegar
fresh squeezed orange juice
head of radicchio, cut in half and chopped in 1-inch pieces
orange, sliced into 2-inch pieces
In This Recipe
Whisk together vinegar and orange juice.
Whisk in olive oil, salt, pepper, and oregano, making sure to emulsify thoroughly.
Place chopped radicchio, orange slices, and pistachios in a bowl and toss with the vinaigrette.