Salad: United States – Charred Red Chicory, Fennel, and Orange Salad with Cabernet Wine Dressing

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 21 min

Ingredients

1 small head radicchio, cored and cut into 6 wedges
2 cups (60 g) baby arugula, rinsed and well dried
1 small fennel bulb, very thinly sliced (reserve fronds for garnish)
2 navel oranges, segmented (plus 1 tsp finely grated zest)
1 / 2 cup (50 g) walnut halves, toasted and roughly chopped
1 / 4 cup (20 g) shaved Parmesan or Pecorino
1 tbsp (15 ml) olive oil (for charring)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine (Cabernet or Merlot)
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 tsp very finely chopped fresh rosemary
1 / 4 tsp kosher salt
Freshly ground black pepper, to taste

Instructions

Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.
Make the vinaigrette: In a bowl, whisk together the extra-virgin olive oil, red wine, red wine vinegar, Dijon, honey, rosemary, orange zest, salt, and several grinds of black pepper until emulsified.
Char the radicchio: Toss the wedges with 1 tablespoon olive oil and a pinch of salt. Sear in a hot skillet or on a grill over medium-high heat until the edges are lightly charred and the leaves just wilt, 1–2 minutes per side. Let cool slightly, then cut into bite-size pieces.
Prep the produce: Thinly slice the fennel (use a mandoline if you have one). Segment the oranges, reserving any juices for the bowl.
Assemble: In a large bowl, combine arugula, charred radicchio, sliced fennel, and half the orange segments and walnuts. Drizzle with about half the vinaigrette and toss gently to coat; add more dressing to taste.
Plate and finish: Top with remaining orange segments and walnuts, scatter fennel fronds, shave Parmesan over the top, and finish with a few grinds of black pepper. Serve immediately.