1 large head of radicchio, torn into pieces (about 10 oz.)
3 shallots, finely minced (about 1/2 cup)
2 tablespoons fresh orange juice
2 tablespoons fresh grapefruit juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper
How to Make It
Preheat oven to 400ºF. Peel carrots and cut into 1/4-inch-thick slices on the diagonal. On a large baking sheet lined with foil, toss carrots with oil, salt and pepper. Roast, shaking sheet a couple of times, until carrots are tender and caramelized around edges, about 20 minutes. Let cool.
Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.
Peel oranges and grapefruit. Working over a bowl, cut between membranes to release segments.
Make dressing: Whisk together all ingredients and season with salt and pepper. Just before serving, toss all salad ingredients together with dressing.
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