Print Options:

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Makes about 25 servings (serving size: 2/3 cup)

Sweet citrus and dates, in season throughout the West all winter long, pair beautifully with bitter radicchio. Tangelos and blood oranges would also work well in this recipe. Prep Time: 25 minutes. Notes: Assemble the ingredients for this salad the morning of the party—segment the citrus, slice the dates, chop the almonds, shave the cheese into curls with a vegetable peeler—and then toss them together when you're ready to serve, to keep the dates from getting mushy. The dressing can be made up to 1 week ahead and chilled.

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Annabelle Breakey; Karen Shinto
 1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse kosher salt
 1/2 teaspoon freshly ground black pepper
 3 tablespoons balsamic vinegar
 6 tablespoons extra-virgin olive oil
 3 grapefruit
 3 navel oranges
 1 1/2 cups pitted whole Medjool dates (about 15)
 2 large heads radicchio, torn into bite-size pieces
 1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided
 3/4 cup roasted almonds, divided
Step 1

In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.

Step 2

With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.

Step 3

Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds.

Step 4

Note: Nutritional analysis is per 2/3-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 130Calories from Fat 52
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 1.7g9%
Cholesterol 3.9mg2%
Sodium 161mg7%
Total Carbohydrate 13g5%

Dietary Fiber 2g8%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.