Pink Radicchio Salad
f you’re looking for a show-stopping salad that’s as delicious as it is beautiful, this Pink Salad with a Blood Orange Vinaigrette is the perfect choice. Made with radicchio rosa di Verona, fresh apples, dates, pistachios, and a citrusy homemade dressing, this salad is bursting with flavor and texture. The tangy-sweet blood orange vinaigrette ties everything together, making each bite refreshing and satisfying. Whether you’re hosting a dinner party or simply want to elevate your weeknight meal, this salad is guaranteed to impress.
Servings: 4 people
Equipment
- 1 mandoline
- 1 blender
Ingredients
- 4 blood orange segments
- ⅓ cup olive oil
- 2 tbsp sherry vinegar
- 1 ½ tbsp honey
- ½ tsp dijon mustard
- ½ tsp salt
- 4 heads of radicchio rosa di Verona
- 1 apple diced
- ⅓ cup diced dates
- ⅓ cup chopped pistacchio
- 1 blood orange peeled and supremed
- ¼ cup shaved Parmigiano Reggiano
- 2 cups micro greens or arugula optional
Instructions
- Add the blood orange segments, olive oil, sherry vinegar, honey, dijon mustard and salt to a blender. Blend well and set aside
- Trim the stems and remove the outer layers of each radicchio head. Separate the leaves and place them onto a serving tray. Top with remaining ingredients and drizzle blood orange vinaigrette
Nutrition
Calories: 337kcal | Carbohydrates: 27g | Protein: 6g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 4mg | Sodium: 401mg | Potassium: 291mg | Fiber: 4g | Sugar: 21g | Vitamin A: 180IU | Vitamin C: 13mg | Calcium: 106mg | Iron: 1mg
