Prep Time
? minutes
Cook Time
? minutes
Total Time
? minutes
6 blood oranges
2 small shallots, finely chopped (about 1/4 cup)
3 tbsp cranberry juice
2 tbsp honey
1 tbsp finely chopped peeled fresh ginger
1/2 cup olive oil
2 heads red radicchio (about 1-1/4 lb total)
2 heads pink radicchio
3/4 cup fresh flat-leaf parsley leaves
pomegranate seeds
Using a grater, measure 1 tsp orange zest. Juice zested orange into a small bowl (about 1/4 cup juice). Whick in the orange zest, shallots, cranberry juice, honey, and ginger. Gradually whisk in the oil, Season the dressing with salt and pepper.
Using a sharp knife, cut along the contours of the remaining 5 oranges to remove all of the peel and white pith. Cut the oranges crosswise into 1/2-inch-thick rounds.
On a large platter, gently toss both types of radicchio with the parsley, orange rounds, half the pomegranate seeds, and half the dressing; season. Top with the remaining pomegranate seeds. Drizzle with remaining dressing.
Variations: Substitute kale or arugula for half the radicchio. Add toasted pistachios or crumbled goat cheese on top. Add even more color with watermelon radish!