Radicchio & Citrus Salad

Hello, gorgeous! This salad combines bitter radicchio with sweet sliced fruit and is a nice complement to all that starch.
Publish date:
radicchio and citrus salad

Recipe by Alexa Weibel

Start to Finish: 30 minutes

Servings: 8


  • 6 blood oranges

  • 2 small shallots, finely chopped (about 1/4 cup)

  • 3 tbsp. cranberry juice

  • 2 tbsp. honey

  • 1 tbsp. finely chopped peeled fresh ginger

  • 1/2 cup EVOO

  • 2 heads red radicchio (about 1 1/4 lb. total)

  • 2 heads Castelfranco (speckled) radicchio or pink radicchio

  • 3/4 cup fresh flat-leaf parsley leaves

  • 1 package (7 oz.) pomegranate seeds


1. Using a grater, remove enough zest from 1 orange to measure 1 tsp. Juice the zested orange into a small bowl (about 1/4 cup juice). Whisk in the orange zest, shallots, cranberry juice, honey, and ginger. Gradually whisk in the oil. Season the dressing with salt and pepper.

2. Using a sharp knife, cut along the contours of the remaining 5 oranges to remove all of the peel and white pith. Cut the oranges crosswise into 1/2-inch-thick rounds.

3. On a large platter, gently toss both types of radicchio with the parsley, orange rounds, half the pomegranate seeds, and half the dressing; season. Top with the remaining pomegranate seeds. Drizzle with the remaining dressing.