Radicchio Salad with Oranges and Olives

Ingredients for Radicchio Salad with Oranges and Olives

• 3 oranges

• 2 tablespoons Sherry wine vinegar

• 80ml extra-virgin olive oil

• 475ml (loosely packed) mâche

• 1 large head of frisée, halved, torn into pieces (about 1450ml loosely packed)

• 1 large head of Chioggia, Tardivo, or Castelfranco radicchio, halved, torn into pieces (about 800g loosely packed)

• 1/2 medium red onion, thinly sliced (about 475ml )

• 120ml Kalamata olives, pitted, halved

• 110g feta cheese, crumbled

How to make Radicchio Salad with Oranges and Olives

Cut peel and white pith from oranges. Working over small bowl and using small sharp knife, cut between membranes to release segments. Squeeze membranes to release juice. Combine 60ml orange juice and vinegar in small bowl (reserve remaining juice for another use). Whisk in olive oil. Season with salt and pepper.

Toss mâche, frisée, and radicchio in large bowl. Add orange segments, sliced red onion, and Kalamata olives. Drizzle orange dressing over salad and toss well to coat. Sprinkle with crumbled feta cheese and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.