Blood Orange & Radicchio Salad

Valentine’s Day: I see you.  I also see a buttload of recipes posted up on the blog world for chocolate this and cookie that and red velvet pancakes and yadda yadda yadda.

Mkay. Well. Sorry to be basic, but

Here’s a SALAD.

IMG_5707

And before you go jumping down my throat, just look how pretty it is.  Prease? Look.

I mean, you’re going to need to balance out all those boxes of Sees, right?  Do it with something from the earth.  Something simple, fresh, and healthy.

IMG_5669

Radicchio, an Italian chicory, is tossed with a generous heap of peppery arugula and their invigorating bitterness is complimented with sweet blood oranges, toasted almonds, and a honey-rich tangy citrus dressing.  This salad is beautiful and tasty.  Is there a more perfect match in the culinary world?

NAH.

So where do bright red, orange, and yellow fruits and vegetables get their vibrant hues from?

Les nerd out for a second: Beta-carotene! It’s what we call a “provitamin” and once ingested, these carotenes get converted into Vitamin A to aid in vision, gene expression, cell growth, and countless other vital processes in the human body. Thank you, biochemistry lecture.

IMG_5802

I had a brilliant kitchen helper this past weekend!  Although he seemed rather perplexed as to where the steak/turkey/chicken thigh was in this dish, I think if Vincent were to be a fan of fancy tossed salads, we would most definitely win his stamp of puggy approval.

This Valentine’s Day, surprise your babe with a colorful dish made up of healthy ingredients and a dressing to knock your fuzzy socks off.  Happy Valentine’s Day to all you lovers out there.  Oh doggy, where art thou? Let us snuggle. You can bring your rawhide.

Blood Orange and Radicchio Salad

  • 1 head of red radicchio
  • 3 blood oranges
  • 2 cups arugula, or other pile of mixed greens
  • 1/4 cup slivered almonds
  • 1/2 lemon
  • 1 tsp honey or agave nectar
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1/4 tsp black pepper
  • 1/8 tsp sea salt
  1. Begin by toasting the almonds.  This simply requires you to chop the almonds into slivers, place on a baking sheet covered in tin foil, and bake for 6-9 minutes at 375 degrees.  Don’t skip this ish- it’s amps up the flavor profile tremendously and brings out a rich nutty flavor otherwise undetectable in raw almonds. Promise. Swear on my mother. JK mom you’re better than that. They’re done when they begin to turn a light brown color and give off a toasty aroma, WATCH THEM CLOSELY AND STIR THEM FREQUENTLY WITH A SPATULA OR WOODEN SPOON OR ELSE THEY WILL BURN. ALL CAPS. THIS MEANS SHIZ IS SERIOUS.
  2. Next, chop up that radicchio into bite-size leaves and toss with arugula and almonds.
  3. Take one of the blood oranges and slice off the two ends and peel.  Take a sharp knife and segment the orange. Toss with the salad leaves and almonds.
  4. For the dressing, slice the two remaining oranges and squeeze the juice into a bowl. Pick out any escapee seeds.  Then repeat for the 1/2 lemon.
  5. Whisk in the honey/agave, the vinegar, salt, pepper, and lastly, the olive oil.
  6. Drizzle the dressing over the salad and serve up a dish that you can be proud of. Because we all know them red velvet cupcakes be coming later. Or box of cheap shitty chocolate…ain’t no shame in your VDay game.

Print Friendly

4 Comments

  1. It’s okay that you swore on your mother — I, too, have burned many an almond intended for toasting (and watched you do the same)!!! I’m going to make this gorgeous salad this Friday before the chocolate comes out. I’m so glad you had Vinny to assist you with this recipe!!! xoxoxo

Leave a Reply