Treviso Salad with Orange Vinaigrette and Manchego |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing. Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil |
1/4 cup fresh orange juice |
4 teaspoons honey |
4 teaspoons red wine vinegar |
kosher salt, freshly ground pepper |
1 pound treviso, cut through the core into thin wedges |
1/2 cup toasted chopped walnuts |
1 4-ounce wedge manchego cheese |
1/4 cup coarsely chopped flat-leaf parsley |
1 teaspoon finely grated orange zest |
Directions:
1. Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
2. Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.
3. Per serving: 160 calories, 14 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
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