Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan CheeseRecipe
Annabelle Breakey; Karen Shinto
Sweet citrus and dates, in season throughout the West all winter long, pair beautifully with bitter radicchio. Tangelos and blood oranges would also work well in this recipe. Prep Time: 25 minutes. Notes: Assemble the ingredients for this salad the morning of the party—segment the citrus, slice the dates, chop the almonds, shave the cheese into curls with a vegetable peeler—and then toss them together when you're ready to serve, to keep the dates from getting mushy. The dressing can be made up to 1 week ahead and chilled.
Makes about 25 servings (serving size: 2/3 cup)


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1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
3 grapefruit
3 navel oranges
1 1/2 cups pitted whole Medjool dates (about 15)
2 large heads radicchio, torn into bite-size pieces
1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided
3/4 cup roasted almonds, divided


1. In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.

2. With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.

3. Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds.

Note: Nutritional analysis is per 2/3-cup serving.

Created date

October 2007

Nutritional Information

Calories 130
Caloriesfromfat 52 %
Protein 3.8 g
Fat 7.6 g
Satfat 1.7 g
Carbohydrate 13 g
Fiber 2 g
Sodium 161 mg
Cholesterol 3.9 mg