Orange, Radicchio, and Oregano Salad
Photo: Iain Bagwell; Styling: Randy Mon
Time: 25 minutes. The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create a clingy texture, so you don't have to add much oil.
How to Make It
Step 1
1
In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes; let cool. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano.
Step 2
2
Cut off ends and outer white membrane from oranges; slice into rounds. In a bowl, gently toss oranges, radicchio, onion, and oregano leaves with dressing to coat.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
1/2 cup fresh orange juice
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
3/4 teaspoon kosher salt
1 tablespoon chopped fresh oregano plus 2 tbsp. leaves
3 navel oranges
1 head radicchio, torn into pieces
1/2 cup thinly slivered red onion
Directions
Step 1
1
In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes; let cool. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano.
Step 2
2
Cut off ends and outer white membrane from oranges; slice into rounds. In a bowl, gently toss oranges, radicchio, onion, and oregano leaves with dressing to coat.
Step 3
3
Note: Nutritional analysis is per serving.
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