The first time I made this dish was a month ago when I was in charge of bringing an appetizer for an Italian-themed dinner party. I wanted to stray away from the usuals crostini, caprese salads, etc. I love radicchio. Some folks I know don’t. So to make this a crowd pleaser, I thought the sweetness of the citrus fruits in the market now would offset radicchio’s bitterness, and it did. Inspired by Epicurious’s version with pureed burrata, here is my version which takes about 10 minutes to make.
Radicchio and Citrus Salad with Burrata and Marcona Almonds
Ingredients
- 1 small head of radicchio, shredded
- 2 to 3 Cara Cara oranges, peeled and diced. Reserve any juice from the peels.
- 2 tablespoons White wine vinegar
- 6 tablespoons olive oil, divided
- Sea salt, to taste
- Ground pepper, to taste
- 1/2 teaspoon dried parsley
- 1 8 oz. ball of burrata (I prefer the Lioni brand old at Whole Foods)
- 1/2 cup Marcona almonds
- 1 teaspoon plus 1 tablespoon white sugar
Directions
- Toast almonds in a dry medium skillet over medium heat, tossing often for 3 minutes. Add 1 tsp. sugar, 1/4 tsp. salt, and 2 Tbsp. water. Remove from heat and stir until water is evaporated. Transfer to a plate and let cool.
- In a large bowl, whisk remaining 4 Tbsp olive oil, white balsamic vinegar, sea salt, pepper, and parsley until emulsified. Pour any leftover orange juice from your cuttings.
- Add citrus, radicchio, and Marcona almonds to the bowl and toss.
- Transfer to a plate. Place burrata on top and drizzle with olive oil. Sprinkle salt and pepper on top. If you have Maldon sea salt, even better.
- Enjoy.
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