Radicchio and Citrus Salad with Castelvetrano Olives

Crisp radicchio meets sweet orange, tart grapefruit, and briny green olives in a simple lemon and olive oil dressing.

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

Small bowl · Wide salad bowl · Paring knife · Serving platter

Keep the leaves crisp

Dry the radicchio thoroughly before tossing so the dressing clings and the leaves stay crisp.

Serve soon after dressing

Arrange the citrus and olives just before serving to keep the leaves lively and the segments intact.

01. Whisk lemon juice, olive oil, salt, and pepper until glossy and the salt dissolves.

02. Core and separate the radicchio leaves, tear large ones, rinse, and dry thoroughly so water does not thin the dressing.

03. Trim a thin cap from each end, stand the fruit upright, and pare away peel and white pith along its curve.

04. Over a bowl, cut along both sides of each membrane to release clean segments; rotate the fruit and gently squeeze the remaining membrane.

05. Toss dry leaves with about half the dressing, coating their ridges without leaving a pool in the bowl.

06. Spread leaves on a platter, add citrus, olives, and parsley, then spoon over the remaining dressing and serve promptly.