Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano
Ingredients
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5 medium blood oranges
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1/4 cup extra-virgin olive oil
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1 tablespoon white wine vinegar
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Kosher salt and freshly ground black pepper
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1 medium (12-ounce) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
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1 medium (6-ounce) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
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3/4 cup blanched hazelnuts, toasted and coarsely chopped
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1-1/2 ounces chunk Parmigiano-Reggiano or aged goat cheese
Directions
1
Finely grate 1 tsp. of zest and then squeeze 2 tablespoon juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 teaspoon salt, and a few grinds of black pepper.
2
Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.
3
In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.
Recommended Recipe:
Roasted Apple & Cheddar Salad
Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.
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