Winter Citrus Radicchio Salad
A vibrant Winter Citrus Radicchio Salad featuring bitter radicchio, sweet citrus, crunchy walnuts, and creamy feta. A perfect balance of freshness and texture for brightening up cold winter days.
6 Servings
Ingredients
For the Salad:
- 3 slices about 2 cups sourdough bread, torn into bite-sized pieces
- 1/4 cup plus 3 tablespoons extra-virgin olive oil divided
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped walnuts
- 2 citrus fruits such as oranges, lemons, or grapefruit
- 4 cups chopped radicchio or 1 small head, cored and cut into pieces
- 2 cups arugula
- 1/4 cup crumbled feta cheese
For the Citrus Vinaigrette:
- 3 tablespoons freshly squeezed citrus juice from the segmented fruit
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preheat the oven
- Set the oven to 350°F (175°C). Prepare a rimmed baking sheet for the croutons.
Prepare the croutons
- Arrange the torn sourdough pieces on the baking sheet and drizzle with 1/4 cup olive oil. Sprinkle with 1/2 teaspoon salt and toss well to coat. Bake for approximately 15 minutes, stirring halfway through, until golden and crisp. Remove from the oven and allow to cool completely.
Toast the walnuts
- In a medium skillet set over medium heat, add the walnuts. Toast, stirring often, for about 8–10 minutes or until fragrant and lightly browned. Watch carefully to prevent burning. Remove from heat and allow to cool.
Segment the citrus fruits
- Using a sharp knife, trim about 1 inch from the top and bottom of each fruit to expose the flesh. Place the fruit upright on a cutting board and slice away the peel and white pith. Working over a bowl, carefully cut between the membranes to release the citrus segments, catching any juice in the bowl. You should have about 1 cup of citrus segments and several tablespoons of juice for the vinaigrette.
Prepare the vinaigrette
- In a small bowl or jar, combine 3 tablespoons of the reserved citrus juice, 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk (or shake, if using a jar) until emulsified. Set aside.
Assemble the salad
- In a large mixing bowl, combine the radicchio and arugula. Drizzle the citrus vinaigrette over the greens and toss gently until evenly coated. Taste and adjust seasoning as needed.
Add toppings
- Incorporate the citrus segments, cooled walnuts, croutons, and feta cheese into the greens. Toss lightly to distribute ingredients evenly.
Serve
- Transfer the salad to a large serving platter or divide into individual bowls. Serve immediately for best texture and freshness.
Notes
To make this Winter Citrus Radicchio Salad gluten-free, substitute the sourdough bread with a gluten-free loaf of your choice when preparing the croutons. Ensure that the feta cheese and any packaged ingredients used are certified gluten-free. All other ingredients, including the vinaigrette, are naturally gluten-free.