- Place the chopped radicchio, walnuts, spring onion and parsley in a large bowl.
- Using a sharp knife carefully slice off the top and bottom of the orange. Using downward strokes slice the skin away from the flesh and discard.
- Remove any remaining white pith
- Cut between the membranes to segment the orange, retaining any juices.
- Whisk the olive oil, balsamic vinegar, orange zest, reserved orange juices salt and pepper and dress the salad.
- Allow to sit for approx. half an hour before serving.
Radicchio, Walnut and Orange Salad
Recipe by JO FEEHAN- SECOND HELPING
Zesty orange freshness in this seasonal salad with radicchio and walnuts.
Ingredients
- 1 orange
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/8 teaspoon finely grated orange zest
- Pink salt flakes and freshly ground black pepper
- 1 spring onion, thinly sliced
- 1 medium radicchio, sliced into 2cm strips
- 1/2 cup (packed) flat-leaf parsley leaves
- 1/2 cup chopped walnuts, toasted
