Radicchio Salad With Rosted Almonds


1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
3 grapefruit
3 navel oranges
1 1/2 cups pitted whole Medjool dates (about 15)
2 large heads radicchio, torn into bite-size pieces
1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided
3/4 cup roasted almonds, divided


  1. In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.
  2. With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.
  3. Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds.

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