Table of Contents

    Often overlooked, radicchio may not be one’s top choice for a salad. But, peel back those wilted layers and reveal something incredible. It’s deep red color and trademark bitterness just shines in the dimly lit cooler months — especially when paired with peak winter citrus, goat cheese, and dates.

    You may be tempted to swap the radicchio for a more common variety of lettuce. And, while crunchy romaine is an option, this winter salad works because it’s all about the balance and texture of ingredients at their peak. Bitter and sweet. Crunchy and creamy. The radicchio, oranges, dates, goat cheese, and honey-sweetened vinaigrette all work together.


    I love to serve this radicchio salad for friends and family with a rich meal like braised short-ribs. But, it doesn’t require a fancy meal either. My favorite is alongside a large cheese pizza and a bottle of good Italian red wine.

    Winter Radicchio Salad with Citrus, Goat Cheese and Dates
    Close up of oranges, radicchio and goat cheese

    Tame radicchio’s bitter bite.

    While radicchio’s bitterness may be off-putting to some, I find that its bite helps balance big flavors. That said, if radicchio is too bitter, you can tone down the bitterness. The bitter compounds in radicchio are water-soluble. Soak the leaves in ice-cold water for at least 30 minutes. 

    Types of radicchio.

    Radicchio is a member of the chicory family (all of which are delicious). Regardless of the variety, here are a few types of radicchio to look for. Both are interchangeable in this recipe.

    Chioggia — your supermarket favorite that looks like red cabbage. Available year-round.

    Trevisio — tall and oval-shaped, it looks like a red heart vo romaine or large, red endive.

    Radicchio salad served on a platter

    Notes from the Kitchen

    • Up to one week before: Prepare the dressing and refrigerate in an airtight container.
    • The day before: Segment the citrus and store in an airtight container.
    • Just before serving: Assemble and dress the radicchio salad.
    Winter Radicchio Salad with Citrus, Goat Cheese and Dates

    Winter Radicchio Salad with Citrus, Goat Cheese and Dates

    Evan Kalman
    Bitter and vibrant, red radicchio makes the perfect winter salad by balancing big flavors and textures like peak citrus, goat cheese, and dates.
    Prep Time 15 mins
    Course Salad
    Cuisine American
    Servings 4 people
    Calories 408 kcal

    Ingredients
     
     

    • 1 large radicchio (cut in half, core removed, and leaves separated)
    • 1 Tbsp orange zest
    • 2 blood oranges or tangerines
    • 2 Cara Cara oranges
    • 3 Medjool dates (pitted and chopped)
    • 1/2 shallot (thinly sliced)
    • 1 Tbsp dijon mustard
    • 1 Tbsp honey
    • 2 Tbsp orange juice
    • 2 Tbsp white wine vinegar
    • 1/3 cup extra-virgin olive oil
    • 3 oz fresh goat cheese
    • 1/3 cup pistachios (shelled and roughly chopped)
    • flaky sea salt
    • freshly ground black pepper

    Instructions
     

    • Cut the radicchio in half and remove the core. Separate the leaves while discarding the wilted, outer ones. Roughly tear into pieces and submerge in a bowl of ice water while you prepare the dressing.
    • Zest one of the blood oranges into a small bowl, about 1 Tbsp. Using a sharp knife, remove the pith and peel of all oranges. Start by trimming off the very top and bottom of the fruit. Next, set the fruit on one end. Carefully cut the peel from the flesh by starting at the top and following the curves down. Slice 1 blood orange and 1 Cara Cara crosswise in 1⁄4-inch-thick rounds. Supreme the remaining 2 oranges by cutting between the white membrane removing each individual segment of fruit. Remove any seeds and set aside.
    • In the bowl with the zest, add the shallots, dijon, orange juice, vinegar, dates, honey, and olive oil. Mix to combine and season with salt and pepper.
    • Dry the radicchio in a salad spinner. Arrange the radicchio on a large platter and spread the citrus on top. Spoon about half of the dressing all over and crumble the goat cheese on top. Sprinkle with the pistachios, a pinch of flaky sea salt, and a few turns of pepper. Serve the remaining dressing on the side.

    Notes

    Notes from the Kitchen

    • Up to one week before: Prepare the dressing and refrigerate in an airtight container.
    • The day before: Segment the citrus and store in an airtight container.
    • Just before serving: Assemble and dress the salad.

    Nutrition

    Calories: 408kcalCarbohydrates: 36gProtein: 9gFat: 28gSaturated Fat: 6gCholesterol: 10mgSodium: 143mgPotassium: 650mgFiber: 5gSugar: 25gVitamin A: 517IUVitamin C: 59mgCalcium: 101mgIron: 2mg
    Keyword radicchio, date, goat cheese
    Did ya eat that? Mention @add1tbsp or tag #add1tbsp!

    Ready to level up?

    Get my exclusive newsletter on everything you need to become a rockstar food photographer, stylist & recipe developer and make money— including recipes, guides, tutorials, and more!

    Reader Interactions

    Talk to Me.

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.