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

Annabelle Breakey; Karen Shinto
Yield Makes about 25 servings (serving size: 2/3 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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