Delicious & Easy

Radicchio and Citrus with Salsa Verde


Make the Dressing

Combine ingredients in a medium mixing bowl and then season to taste with salt and pepper. Adjust acidity by adding more vinegar or olive oil. Set aside.

Bring It All Together

On a large serving platter layer lettuces and orange slices in an overlapping pattern. Drizzle the salad with several tablespoons of dressing and top with pine nuts. Serve alongside roast chicken or fish for dinner or as a base for a grilled chicken salad perfect for lunch.

Ingredients for

Radicchio and Citrus with Salsa Verde

1 cup herbs (mix of parsley, dill, green garlic), finely chopped
1/3 cup green olives, pitted, roughly chopped
1 small shallot, finely chopped
3 anchovy fillets, finely chopped
2 cloves garlic, minced
1/2 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 lemon, juiced
1/2 teaspoon lemon zest
1/2 tablespoon whole grain mustard
Sea salt and freshly ground black pepper

Instructions for

Radicchio and Citrus with Salsa Verde

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