Trevisano Radicchio Salad With Satsumas, Pistachios, And Calabrian Chili Vinaigrette Recipe Recipe

Name: Trevisano Radicchio Salad With Satsumas, Pistachios, And Calabrian Chili Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (30ml) satsuma mandarin juice from 1 mandarin (see note); 2 tablespoons (30ml) red wine vinegar; 1 small shallot (30g),; 1 tablespoon (15ml) pomegranate molasses; 1 tablespoon (15g) chopped; 1/4 cup (60ml) extra-virgin olive oil; Kosher salt; 1 head (about 10 ounces; 285g) Trevisano or radicchio, leaves separated, large ones torn into 3-inch pieces, small ones left whole; Kosher salt; 3 satsuma mandarins (about 10 ounces; 285g), peeled and separated into segments; 1 cup (12g) fresh parsley leaves; 1/3 cup (55g) toasted shelled pistachios; 1/4 cup (3g) fresh tarragon leaves; 2 ounces (55g) ricotta salata, shaved

Servings: persons

2 tablespoons (30ml) satsuma mandarin juice from 1 mandarin (see note)
2 tablespoons (30ml) red wine vinegar
1 small shallot (30g),
1 tablespoon (15ml) pomegranate molasses
1 tablespoon (15g) chopped
1/4 cup (60ml) extra-virgin olive oil
Kosher salt
1 head (about 10 ounces; 285g) Trevisano or radicchio, leaves separated, large ones torn into 3-inch pieces, small ones left whole
Kosher salt
3 satsuma mandarins (about 10 ounces; 285g), peeled and separated into segments
1 cup (12g) fresh parsley leaves
1/3 cup (55g) toasted shelled pistachios
1/4 cup (3g) fresh tarragon leaves
2 ounces (55g) ricotta salata, shaved

1
In a small bowl, combine mandarin juice, vinegar, shallot, pomegranate molasses, and Calabrian chilies. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt.
2
Place Trevisano in large mixing bowl. Drizzle half the vinaigrette into bowl, coating sides rather than pouring vinaigrette directly over the leaves. Using clean hands, toss salad to coat, adding more vinaigrette as needed until Trevisano is thoroughly coated but not dripping. Season to taste with salt. Transfer half the leaves to a large serving bowl.
3
Push remaining Trevisano leaves to the side of mixing bowl; then add satsuma segments and parsley leaves to the bowl. Using your hands, gently toss to lightly coat with residual vinaigrette in the bowl, adding more vinaigrette if needed. Scatter half the satsuma segments and parsley leaves over the Trevisano in the serving bowl, followed by half of the pistachios, tarragon, and ricotta salata.
4
Repeat this layering process with remaining salad components. Serve immediately.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons (30ml) satsuma mandarin juice from 1 mandarin (see note), 2 tablespoons (30ml) red wine vinegar, 1 small shallot (30g),, 1 tablespoon (15ml) pomegranate molasses, and more.

Yes, Trevisano Radicchio Salad With Satsumas, Pistachios, And Calabrian Chili Vinaigrette Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Trevisano Radicchio Salad With Satsumas, Pistachios, And Calabrian Chili Vinaigrette Recipe

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