Orange, Radicchio, and Oregano Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Time: 25 minutes. The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create a clingy texture, so you don't have to add much oil. Ingredients:
1/2 cup fresh orange juice |
1 tablespoon extra-virgin olive oil |
1 teaspoon red-wine vinegar |
3/4 teaspoon kosher salt |
1 tablespoon chopped fresh oregano plus 2 tbsp. leaves |
3 navel oranges |
1 head radicchio, torn into pieces |
1/2 cup thinly slivered red onion |
Directions:
1. In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes; let cool. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano.
2. Cut off ends and outer white membrane from oranges; slice into rounds. In a bowl, gently toss oranges, radicchio, onion, and oregano leaves with dressing to coat.
3. Note: Nutritional analysis is per serving.
|
|