Tuesday, February 8, 2011

Radicchio Salad

Simplicity itself, and the perfect way to brighten up a winter's day.


1 head radicchio
1 orange (split into two)
1/2 cup walnuts
1 Meyer lemon
3 tbsp walnut oil
3 sprigs mint
gorgonzola (diced)

sea salt


Wash the radicchio, and slice into thin slices.

Roast the walnuts at 350°F for about 10 minutes. Cool.

Split half the orange into slices. Slice each into half.

Juice the lemon, the other half of the orange, and make a vinaigrette with the walnut oil, sea salt and pepper. Mince the mint, and mix with the vinaigrette.

Toss all the ingredients together.

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