26 Jan Winter Radicchio Citrus Salad
Chop the radicchio into ribbons. First, cut the head in half and lay flat to chop from the top down in 1/4 inch cuts. Finishing when the red leaf stops. Continue on both heads of radicchio.
Place the chopped ribbons of radicchio into a bowl of cold water for 15 minutes to help reduce the natural bitterness. Chop the leaves of spinach (remove stems) into similar ribbons and set them aside.
In a medium bowl combine the Koroneiki EVOO, salt and pepper. After draining the radicchio well, transfer to the bowl of olive oil and mix using your hands. Lightly crush/massage the radicchio with this seasoned oil to coat. This helps to reduce bitterness and softens the texture. Add in the spinach and lightly toss.
Plate the radicchio and spinach. Arrange the citrus segments on top and sprinkle liberally with the toasted pepitas. Give a final drizzle of Koroneiki to finish.
Ingredients
Directions
Chop the radicchio into ribbons. First, cut the head in half and lay flat to chop from the top down in 1/4 inch cuts. Finishing when the red leaf stops. Continue on both heads of radicchio.
Place the chopped ribbons of radicchio into a bowl of cold water for 15 minutes to help reduce the natural bitterness. Chop the leaves of spinach (remove stems) into similar ribbons and set them aside.
In a medium bowl combine the Koroneiki EVOO, salt and pepper. After draining the radicchio well, transfer to the bowl of olive oil and mix using your hands. Lightly crush/massage the radicchio with this seasoned oil to coat. This helps to reduce bitterness and softens the texture. Add in the spinach and lightly toss.
Plate the radicchio and spinach. Arrange the citrus segments on top and sprinkle liberally with the toasted pepitas. Give a final drizzle of Koroneiki to finish.