Winter Radicchio Citrus Salad

CategoryDifficultyBeginner
Yields6 Servings
Prep Time30 minsTotal Time30 mins
 2 Small heads of radicchio
 1 Bunch of spinach
 2 tbsp Durant Olive Mill Koroneiki EVOO
 ¾ tsp Black pepper
 ¾ tsp Kosher salt
 ¼ cup Toasted pepitas
 Cut segments from one orange
 Cut segments from one grapefruit
 Cut segments from one pink grapefruit
1

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.

2

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.

3

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.

4

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

 2 Small heads of radicchio
 1 Bunch of spinach
 2 tbsp Durant Olive Mill Koroneiki EVOO
 ¾ tsp Black pepper
 ¾ tsp Kosher salt
 ¼ cup Toasted pepitas
 Cut segments from one orange
 Cut segments from one grapefruit
 Cut segments from one pink grapefruit

Directions

1

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.

2

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.

3

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.

4

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.

Winter Radicchio Citrus Salad