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Sophisticated Citrus Salad

The combination of radicchio, frisée, oranges, and cured black olives is delicious. The bitterness from the radicchio complements the bright orange and intense flavor of the olives. This sophisticated salad tastes great with braised meats and roasts.

Ingredients for Sophisticated Citrus Salad:

1/3 pound frisée, cleaned, ends trimmed, and torn in pieces

1/2 pound radicchio, halved and sliced

1 orange

1/4 cup cured black olives, pitted and sliced

1 small shallot, chopped

1 garlic clove, minced

1 tablespoon chopped parsley

1/2 teaspoon anchovy paste

1/4 cup extra virgin olive oil

1 tablespoon red wine vinegar

2 tablespoons fresh orange juice

Kosher salt

coarse black pepper

Time-Saving Tips: Dressing can be prepared earlier in the day.

Let's see what we need.

We're ready to make the salad.

We need to supreme the orange for the salad. Carefully, cut off all of the rind and white pith of the orange. Hold the orange on its side and cut as close to the membrane on both sides, releasing the orange segment. Repeat until all of the segments have been cut. Squeeze the membrane into a separate bowl to collect all of the juice.

To make the dressing in a small jar combine the olive oil, orange juice, red wine vinegar, shallot, minced garlic, anchovy paste, chopped parsley, and season with salt and pepper. Put the lid on the jar and give it a good shake. If you don't have a jar the dressing ingredients can be combined in a small bowl. Set aside.

Slice the radicchio in half and then cut each half into thin slices.

Combine the radicchio and frisée in a bowl or a platter. Top with the orange supremes and olives. Give the dressing another shake and drizzle some on the salad. You might have a little extra. Season the salad with salt and pepper.

It's ready! You can give the salad a quick toss or just serve as is. This is truly beautiful and delicious. If you're looking for a special salad to go with a special meal this is the one. It goes great with our Osso Buco. Click HERE for the recipe.



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