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Winter Radicchio Salad with Citrus, Goat Cheese and Dates
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Winter Radicchio Salad with Citrus, Goat Cheese and Dates

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

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
US Customary - Metric

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: 408kcal | Carbohydrates: 36g | Protein: 9g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 143mg | Potassium: 650mg | Fiber: 5g | Sugar: 25g | Vitamin A: 517IU | Vitamin C: 59mg | Calcium: 101mg | Iron: 2mg