Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese
Makes about 25 servings (serving size: 2/3 cup)
Annabelle Breakey; Karen Shinto
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 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
How to Make It
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.
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.
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.
Unusual combination of ingredients, really works. However, there's no way you can get 25 servings out of this-after eight servings nearly two thirds of it was gone, and with Thanksgiving dinner to follow we weren't serving large. Next time I'll triple the citrus and double the dates for better balance with the radicchio. And make sure to double or triple the dressing, otherwise it'll be dry. Everyone was saying great things about this salad and it's unexpected juxtaposition of ingredients.
A treat for the eyes and the palate! Beautiful colors and textures in the salad bowl. Delightful combination of textures and flavors on the tongue. Sweet from the dates, tart from the citrus, salty and sharp from the cheese, bitter fro the radicchio and crunchy from the nuts. Easy to assemble and much of it can be made ahead. A winner!
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