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.
Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese
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.
More From Sunset
- Calories: 130
- Calories from fat: 52%
- Protein: 3.8g
- Fat: 7.6g
- Saturated fat: 1.7g
- Carbohydrate: 13g
- Fiber: 2g
- Sodium: 161mg
- Cholesterol: 3.9mg
- 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.
Only you will be able to view, print, and edit this note.Add Note