Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.
1 cup (2-4) shallots, peeled and thinly sliced into rings, and separated
2 tablespoons apple cider vinegar
1/2 head each of Treviso and Rosalba radicchio, halved, cored and shredded like slaw
8 ounces baby arugula
2 Cara Cara oranges, peeled and sliced into thin half-rounds
2 blood oranges, peeled and sliced into thin half-rounds
⅔ cup pitted Kalamata olives
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
2. In a large serving bowl, combine both radicchio, the arugula, both oranges and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly to combine (discard vinegar).
3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.