This bitter, crunchy, easy salad with its tart vinaigrette, goes very well with the creamy texture and earthy flavor of a risotto recipe. Feel free to substitute walnuts or pistachios for the almonds, if you prefer. There is an abundance of vinaigrette here, to put the zest and juice of a whole grapefruit to delicious use. Store the extra dressing tightly covered in the refrigerator for up to 2 weeks.
For the Grapefruit Vinaigrette:
1 ½ shallot, minced
1/3 cup fresh grapefruit juice
1/3 cup champagne vinegar
Finely grated zest of 1 lime
Finely grated zest of 1 grapefruit
1 ½ teaspoon honey
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
From the Organic Authority Files
For the Salad:
3/4 cup blanched almonds
3 large heads treviso radicchio (about 1 pound total), halved, cored, and thinly sliced into rounds
- To make the vinaigrette, in a medium bowl, whisk together the shallot, grapefruit juice, vinegar, lime and grapefruit zests, and honey. Slowly pour in the olive oil, whisking constantly until the dressing is well blended and creamy. Season with salt and pepper. Set aside.
- Preheat the oven to 400 degrees F. Spread the almonds in a pie pan and toast in the oven for 7 to 9 minutes, or until golden brown, stirring once or twice. Pour immediately onto a plate to cool. Chop coarsely and set aside.
- In a medium bowl, toss the treviso with about 3 tablespoons of the vinaigrette; you want the salad to be nicely coated dressed but not overly saturated. Sprinkle with the toasted almonds and serve immediately.
Recipes from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)
Image by: Sheri Giblin