Recipe by Alexa Weibel
Start to Finish: 30 minutes
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.