Marinated Radicchio Salad With Orange And Walnuts
- 1 orange, skin and white pith removed
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/8 teaspoon orange zest
- Kosher salt and freshly ground black pepper
- 1 shallot, thinly sliced
- 1 medium radicchio, sliced into 1/2-inch strips
- 1/4 cup (packed) flat-leaf parsley leaves
- 1/2 cup chopped walnuts, toasted
- Using a paring knife, slice orange between membranes to release segments into a medium bowl; set aside. Squeeze orange membranes over a small bowl to release juices; measure 3 Tbsp. into a medium bowl (drink the rest!). Whisk in oil, vinegar, and orange zest; season with salt and pepper. Add shallot to vinaigrette and let sit for 5 minutes to soften. Add orange segments, radicchio, and parsley; toss to coat. Divide among plates and top each salad with walnuts.
orange, olive oil, balsamic vinegar, orange zest, kosher salt, shallot, radicchio, flatleaf parsley leaves, walnuts
Taken from www.epicurious.com/recipes/member/views/marinated-radicchio-salad-with-orange-and-walnuts-51238991 (may not work)