Radicchio, Blood Orange & Goat Cheese Salad

The middle of winter can be a challenge to make salads. As with any vegetable or fruit, look for what is currently in season to create a flavorful & healthy dish of greens, fruit & veggies.  This month in honor of Saint Vincent of Zaragoza, Spain & the Patron Saint of Wine Vinegar, we tried Chef Justin Severino’s salad of radicchio lettuce, “blood” oranges & goat cheese dressed with vinaigrette made from Villa Graziella Organic 8 year aged Balsamic Vinegar di Modena & single estate Extra Virgin Olive Oil. The recipe states preparation takes only 15 minutes; however it took us longer to supreme oranges for the 1st time, toast & chop the pistachios. The array of winter ingredients resulted in a delicious medley of sweet, savory, tangy, salty, creamy & nutty flavors all in 1 colorful dish! Serve it as a starter or as a side dish to fish. 

Serves 4

Simple Ingredients: 

  • 6 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil + extra to season

  • 2 tablespoon Villa Graziella Organic Balsamic Vinegar

  • Juice of ½ a medium sized lemon, if possible not from concentrate

  • 2 medium sized “blood”oranges

  • 1 ½ medium heads of radicchio lettuce, washed, dried & separated into 3 inch or bite size pieces

  • 8 ounces soft, room temperature goat cheese

  • 1 large, ripe avocado cubed

  • ¾ cup pistachio nuts, toasted & coarsely chopped

  • ¼ cup mint leaves, wash, dried & roughly chopped + extra for garnish

  • Freshly ground black pepper

  • Sea salt

Easy Directions:

  1. For the vinaigrette, place vinegar into a small bowl, slowly whisk in oil, season with lemon juice, salt & pepper to taste, set aside.

  2. To supreme the oranges, use a knife to trim the top & bottom of the fruit.

  3. Set the orange on 1 end, slice from top to bottom following the curve of the fruit, cutting away the peel & white pith.

  4. Loosen & release the orange sections one at a time by inserting the blade between membrane the flesh on either side, then removing loosened flesh. Place orange sections in a large bowl.

  5. Gently combine orange sections, mint, pistachios, pomegranate seeds, avocado & radicchio lettuce.

  6. Re-whisk the vinaigrette & pour over the ingredients to coat the salad mixture. Season with salt.

  7. Arrange the goat cheese across a serving platter or individual plates.

  8. Drizzle the cheese with olive oil & season with salt & pepper.

  9. Arrange the salad over cheese & garnish with extra mint & pistachios

  10. Serve & enjoy!

 

At Villa Graziella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella recipes. So try them in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!

 

RecipesAmy WrightComment