In Season: Winter Radicchio & Citrus Salad
The beautiful hues of radicchio are cropping up all over the markets this week as we prepare to kick off Vancouver Radicchio Fest at Riley Park Farmers Market. Stop by the festival tent at the market this Saturday, November 9 for radicchio tastings, recipes, cooking tips, and more!
Winter Radicchio & Citrus Salad
Ingredients
1 head treviso or castelfranco radicchio
1 head rosa del veneto (rosabla pink radicchio)
1⁄2 cup walnuts or hazelnuts
3 tablespoons maple syrup
3 blood oranges, peeled and sliced
1 pomegranate
200g ricotta cheese
1 bunch mint
6 tablespoons olive oil
2 tablespoons red wine vinegar
Directions
Toast nuts in skillet until beginning to brown, about 3 minutes. Add 3 teaspoons Maple Syrup and 1⁄4 teaspoon salt. Stir until liquid is evaporated and remove from heat. Transfer to a plate and let cool. Coarsely chop.
Find more radicchio cooking inspiration at the Vancouver Radicchio Fest recipe page.
