Winter Chickory Salad with Radicchio, Choggia Beets and Blood Oranges

Winter Chickory Salad with Radicchio, Choggia Beets and Blood Oranges

As winter wanes, this salad is a celebration of the season's ingredients with hearty chicory greens, the beauty of beets, and the fresh flavor of our favorite citrus fruits. ⁠



1 head radicchio ⁠
4 chioggia (candy cane) beets, peeled ⁠
4 radishes, stems removed ⁠
2 Tablespoons toasted walnuts ⁠
2 ounces blue cheese
1 Cara Cara orange or tangerine ⁠
1 Blood orange ⁠
1/2 cup pomegranate seeds
1 teaspoon Bella Cucina Tuscan Rose & Pink Peppercorn Salt
1 Tablespoon Red Wine Vinegar
1/4 cup Bella Cucina "Taste of Tuscany" Extra Virgin Olive Oil ⁠


⁠Cut the radicchio head in half, removing the tough core. Carefully remove the leaves of the radicchio, keeping them whole. Tear the leaves into bite size pieces and scatter them on a platter. Slice the beets and radishes as thinly as possible with a sharp knife, mandolin or food processor attachment. Arrange over the radicchio. ⁠

⁠Zest the oranges into a bowl. Cut only the Cara Cara or tangerine in half and squeeze into the bowl. Add the vinegar and salt, then whisk in the olive oil until emulsified. Set aside until ready to dress the salad. ⁠

With a sharp paring knife, cut the ends of the blood orange. starting at the top of the orange and working your way down, remove the orange peel of the blood orange. Squeeze out any juice from the peels into the bowl. Carefully cut the orange segments from the membrane and place over the salad. ⁠

⁠Cut the cheese into rough chunks and place around the vegetables. Scatter the walnuts and pomegranate seeds over the salad. Pour over just enough dressing to lightly coat the salad.

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