seriouseats.com

Trevisano Radicchio Salad With Satsumas, Pistachios, and Calabrian Chile Vinaigrette

Name: Trevisano Radicchio Salad With Satsumas, Pistachios, and Calabrian Chile Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: For the Vinaigrette:; 2 tablespoons (30ml) satsuma mandarin juice from 1 mandarin (see note); 2 tablespoons (30ml) red wine vinegar; 1 small shallot (30g), finely minced; 1 tablespoon (15ml) pomegranate molasses; 1 tablespoon (15g) chopped Calabrian chiles; 1/4 cup (60ml) extra-virgin olive oil; Kosher salt; For the Salad:; 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

Prep 15m

Total 15m

This Trevisano Radicchio Salad combines the bitter taste of radicchio with the sweet, tangy flavor of satsuma mandarin. Tossed with pistachios and a Calabrian chile vinaigrette, this refreshing salad is perfect for a light, flavorful meal.