Radicchio and Citrus Salad with Olives and Dried Cherries
Serves 4

This has been my go-to winter salad of 2020, so far. What I love about this salad is the juxtaposition between the bitterness of the radicchio and the sweetness of the oranges (in season!) and cherries – and then the saltiness of the olives. It has all the things. And it’s pretty.

2 heads radicchio, trimmed with the leaves pulled apart
1 orange cut into ½” pieces or segmented
A handful of Kalamata olives Handful of dried cherries Salt, to taste
1 lemon, juiced (I used a Meyer lemon, use what you have!)
Extra virgin olive oil, to taste

Shingle and lay radicchio on a large serving platter or in a serving bowl and then garnish with orange, olives and cherries. Sprinkle the whole platter with salt and then squeeze lemon over and drizzle with olive oil. Garnish with more salt, lemon or olive oil if needed.

USED IN THIS RECIPE // CLICK TO PURCHASE.

Products

Paesano Olive Oil // $22

This is one of my favorite olive oils. It’s from Sicily and is pretty much available everywhere. It’s about $10 more than standard olive oil but is worth it. If it seems too luxurious, use this sparingly to garnish salads or dip in bread. Noteworthy… olive oil only lasts a year so don’t let it sit too long or it will develop a bitter taste.

Cutting Board // $50

I have this cutting board at home and use it nonstop and more than any other board I have. There’s something about a square board that makes everything super clean and tight. As a young chef you’re taught to keep a clean workspace and this helps me mentally and physically do that.

Nantucket White Serving Bowl // $20

Ina [Garten] and I are in agreement: always use a white bowl.