Target: 6 × 4 inches · landscape

Radicchio and Citrus Salad with Castelvetrano Olives

19 min · 4 servings

Ingredients

□ 2 small heads radicchio

□ 2 navel oranges

□ 1 large ruby grapefruit

□ 1/2 cup Castelvetrano olives, pitted and halved

□ 1/4 cup flat-leaf parsley leaves, chopped

□ 1 tbsp fresh lemon juice

□ 3 tbsp extra-virgin olive oil

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

1. Whisk lemon, oil, salt, and pepper. Core, separate, rinse, and thoroughly dry the radicchio leaves.

2. Pare citrus peel and pith. Over a bowl, cut beside each segment's membranes to release clean pieces and catch juice.

3. Toss leaves with half the dressing, arrange on a platter, top with citrus, olives, and parsley, then spoon on remaining dressing.

Cook’s note: Dry radicchio well so the lemon dressing clings instead of collecting at the bottom.