Orange Radicchio Salad
Crunchy and fresh, sweet and salty, bitter and briny this salad is a refreshing addition to heavier fall and winter dinners.
Prep Time 10 minutes
Total Time 10 minutes
- 1 Head Radicchio
- 1 tbsp Olive Oil
- 1 tsp Red Wine Vinegar
- 1 Large Navel Orange
- Salt and Pepper To Taste I used 1/2 tsp salt, 1/4 tsp pepper
- 12 Large Green Olives
- 10-12 Basil Leaves
Roughly chop the radicchio and toss with olive oil, vinegar, salt and pepper.
Cut top and bottom of orange peel off orange and squeeze the juice from the cut ends over salad. Finish cutting peel and pith off orange and then cut in sections (supremes) or slices and add to salad.
Add olives, tear and add basil leaves then toss again, adjust salt and pepper to taste and serve.