Roasted Carrot, Hazelnut And Radicchio Salad With Honey And Orange
- 1 blood orange, Cara Cara orange or tangerine
- 2 pounds young heirloom carrots, scrubbed
- 3 small or 2 large shallots, quartered
- 4 tablespoons extra virgin olive oil
- fine sea salt and freshly ground pepper
- 1 tablespoon honey
- 1 small head radicchio, torn into bite-size pieces
- 1/4 cup toasted hazelnuts, coarsely chopped
- flaked sea salt such as Maldon
- Preheat the oven to 400F.
- Take two swipes of peel off the orange with a vegetable peeler and set the orange aside.
- Toss together the carrots, shallots, orange zest and 3 tablespoons of the olive oil in a medium bowl.
- Season with fine sea salt and pepper, toss again and spread out on a baking sheet.
- Roast until the carrots are fork-tender, about 20 minutes.
- Place the orange on the cutting board and cut off a little bit from both ends to create flat surfaces.
- Set the orange on one of the flat ends.
- Using a large, sharp knife, shave off the skin, peel and as much of the pith as possible along the curve of the fruit.
- Squeeze any juices from the skin into a small bowl and reserve.
- Working over the bowl with the juices with a sharp paring knife, hold the orange in your nondominant hand and use your dominant hand to cut the segment along the membrane.
- Cut along the opposing membrane (in a V), releasing the segment and collecting any juices and the fruit itself in the bowl below.
- Repeat with all the segments, then squeeze any remaining juices from the membranes and toss.
- Whisk together the juice with the remaining 1 tablespoon olive oil and the honey.
- Taste with a tip of radicchio; the dressing should be subtly sweet and not too bitter.
- Arrange the radicchio on a platter.
- Arrange the roasted carrots, shallots, and orange segments over the radicchio and top with the hazelnuts.
- Drizzle with the dressing and sprinkle with flaked sea salt.
- Serve immediately.
orange, young heirloom carrots, shallots, extra virgin olive oil, salt, honey, head radicchio, hazelnuts, salt
Taken from www.foodrepublic.com/recipes/roasted-carrot-hazelnut-and-radicchio-salad-with-honey-and-orange-recipe/ (may not work)