Radicchio and Blood Orange Salad


p style="text-align: center; margin-bottom: 0pt;" align="center">Tired of the same old salad? Looking for something tasty and colorful?

This salad fits the bill.--Barb L

Yield: 2-4


For the vinaigrette: (makes about ? cup)

? c Flying Olive Blood Orange Olive Oil

1 Tbsp Flying Olive Pomegranate or Pomegranate-Quince Balsamic Vinegar

1 Tbsp honey

2 Tbsp Flying Olive Aged Dark Traditional Balsamic

2 tsp sumac (dried herb that has a lemony taste but looks like paprika), optional

1/4 cup fresh dill, chopped or 2 tsp dried dill, optional

Sea salt

Freshly ground black pepper

For the salad:

1 small-medium head Radicchio lettuce

2-3 Blood Oranges or regular navel oranges


Whisk together the Flying Olive Blood Orange EVOO, Flying Olive Pomegranate or Pomegranate-Quince Balsamic Vinegar, honey, Flying Olive Aged Dark Traditional Balsamic, sumac, dill, and salt and pepper. Let the vinaigrette sit to combine all the flavors and soften the spices. You can make this ahead and refrigerate for up to 5 days.

Cut the radicchio in ? from top to bottom. Cut out the base of the radicchio. Wash and dry the radicchio leaves (I use my salad spinner). Slice them from top to bottom, then several times across each piece to make pieces that are about 1 ?-2 each. Place in a salad bowl.

Peel the oranges by cutting off the top and bottom. Standing each one on the cut flat end surface, use a sharp knife to cut the peel down each side, trying to remove all the white pith until you reach the outside of the orange sections. Cut the oranges in half from top to bottom. Then, cut each half into ? half-moon slices. Place the orange slices in the bowl with the radicchio and gently toss.

Add the vinaigrette to the bowl and toss everything well. Divide among the plates. If desired, sprinkle a little sumac on the edge of the plates. Serve.

Submitted by Barb L.