Radicchio, Oranges & Stracciatella salad
(serves 4 or 2 as a main | 10 minutes | easy)
My favorite winter salad, delicate in flavour with a combination of wonderful, seasonal ingredients. Because each ingredient is naturally juicy and tasteful, the salad doesn’t require excessive seasoning.
1 radicchio Trevigiano – 4 tbsp stracciatella – 1 blood orange – salt – pepper – extra virgin olive oil
- Gently remove the radicchio leaves from the heart and wash them under running water. Cut the ends of the orange off and using a fruit knife cut the skin vertically, this will make peeling the orange much simpler.
- Peel the orange, then slice it into ½ a cm thick slices. Place them in a bowl with the radicchio leaves (chop the largest leaves in half). Pour in a few lugs of olive oil, a pinch of salt and a grind of pepper and toss everything together until both the radicchio and oranges are coated.
- Lay out the tossed ingredients on a serving dish and top with four or five dollops of stracciatella, finish with a drizzle of olive oil and serve!