This is our farewell salad to cool weather—an ode to the radicchio and citrus we've enjoyed throughout the winter and early spring. It's the perfect balance of warmth and crunch, and far more flavorful than your average side salad.
A few key steps add multiple layers of flavor to this salad. Toasting a garlic clove and tossing it in with the salad adds a certain unexpected savoriness. We love that the radicchio is wilted, but just ever-so-slightly—enough to take the bitter edge off, but not too much that it loses its crunchiness. The oranges lend juicy sweetness, peanuts add saltiness, and cucumber adds a fresh crispness. Savor the last few moments of breezy weather with this salad, because before we know it, we'll be onto watermelon.
Radicchio Salad With Oranges and Mint
- 1/4 cup freshly-squeezed lime juice (from 2-3 limes)
- 1/2 tablespoon honey
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped
- 1 head radicchio, chopped (about 4 cups)
- 3-4 oranges, supremed and halved (we like Cara Cara oranges)
- 1 large English cucumber, chopped
- 2 scallions, chopped
- torn mint leaves, for garnish
- 1/2 cup toasted, lightly salted peanuts, chopped
For the dressing: In a small bowl, stir together the lime juice, honey, salt, and several grinds black pepper. Set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until the garlic is toasted and fragrant, 2 to 3 minutes. Remove the garlic with a slotted spoon and place on a paper towel.
Heat the reserved garlic oil in the pan. Add the chopped radicchio and cook, stirring frequently, until the radicchio is slightly wilted but still crunchy, about 1 minute. Remove from pan.
Combine the orange segments, cucumber, and scallions in a large bowl. Top with radicchio and the toasted garlic, and toss to combine. Garnish with the mint and peanuts.
Recipe adapted from Near & Far.