Radicchio and Citrus Salad with Burrata

By Cheese, Salad, Salad Dressing, Vegetarian Assembling

April 15, 2019

My daughter Grace made this wonderful Radicchio and Citrus Salad with Burrata for my birthday dinner. It was so fresh and and delicious. The sweetness of the citrus is in perfect balance with the bitter radicchio. Grace made up her own dressing by adding honey, orange juice, zest, and chopped mint. I am beaming with pride! My girls know how to change recipes to suit their tastes.

Prep: 15 mins
Yields: 4 Servings

Ingredients

½ cup Marcona almonds

1 teaspoon plus 1 tablespoon sugar

¼ teaspoon kosher salt, plus more

1 8-ounce ball burrata

1/4 cup mint leaves

4 tablespoons olive oil, divided

3 medium oranges, peeled, sliced into rounds

1 large head of radicchio, preferably Castelfranco, leaves separated

2 tablespoons red wine vinegar

1 tablespoon orange juice

1 teaspoon orange zest

1/2 tablespoon finely chopped mint

1 drizzle honey

1 pinch salt

1 pinch pepper

Directions

1Toast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 teaspoon sugar, ¼ teaspoon salt, and 2 tablespoons water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 tablespoon sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop. 

2To make the dressing combine olive oil, red wine vinegar, orange juice, orange zest, finely chopped mint, honey, salt, and pepper. Taste and adjust as needed. (If your dressing is not emulsifying add a little water and whisk)

3Wash and dry whole radicchio leaves and tear into bowl. Toss radicchio with orange slices, mint leaves and 1/2 of the dressing. Tear burrata with your hands, arrange over the radicchio, and drizzle with the oil and sprinkle with salt. 

4Pour reserved dressing over top and scatter almonds over. 

Recipe adapted from L'Oursin, Seattle, WA.

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