Print this recipe

Radicchio salad with blood oranges

Recipe by:Ann M. Evans 
Author, Davis Farmers Market Cookbook, Revised Edition


  • 1 head radicchio
    2 blood oranges, peeled, segmented and seeds removed
    2 tbsp. fresh blood orange juice
    1 tbsp. sherry vinegar
    3 tbsp. extra virgin olive oil
    1/4 tsp. coarse sea or kosher salt
    1/4 tsp. freshly ground black pepper
    1/2 cup young arugula leaves
    1 (2-oz.) chunk Parmesan cheese


Trim radicchio of any discolored outer leaves and discard them. Tear the head into bite-sized pieces, enough to make 2 cups. Cut orange segments in half and set aside.

In the bottom of a salad bowl, combine blood orange juice, vinegar, olive oil, salt and pepper and mix well with a fork. Add radicchio, arugula and orange pieces. Turn gently to mix. Divide evenly among 4 salad plates. Using a vegetable peeler, shave about 12 thin curls from the chunk of Parmesan and divide them evenly among salads. Reserve remaining cheese for another use. Serve salads at once.

Serves 4

Califonia Bountiful