Learn how to remove some of the bitterness from crisp radicchio, so you can use it in my delicious Radicchio Citrus Salad recipe. Combine the radicchio with crispy arugula and easy-to-make citrus segments, to create a salad, bursting with fresh flavors! Sprinkle on your favorite toppings, like crispy onions, fresh herbs, seeds or nuts, to really make it your own! Scroll down for full instructions and the recipe!
Add radicchio to your next BBQ menu with my Grilled Radicchio Salad recipe and enjoy it with a creamy yogurt and tarragon spread. If you love citrus in salad, let my suggest you try my Sicilian Salad, which combine orange segments with arugula and fennel. Impress your friends and family by serving salad for breakfast or brunch with my Arugula Breakfast Salad!
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Ingredients
Find below a list of the ingredients I used to make the Radicchio Citrus Salad.
- Radicchio
- Arugula
- Grapefruit
- Orange
- Crumbled Feta
- Citrus Juice
- Olive Oil
- Dijon Mustard (whole grain or smooth)
- Optional toppings like crispy onions, nuts, or seeds.
See recipe card for quantities.
How to prepare Radicchio
Radicchio can be quite bitter, but did you know that there is a way to break down the bitterness? When breaking down the radicchio, it releases a naturally occurring chemical, and thankfully it can easily be broken down with water.
Start by cutting the radicchio in quarters vertically, and make a diagonal cut to remove the core. Proceed to chop up the radicchio into 1-inch pieces. Submerge the pieces in a bowl of ice cold water, and let them soak for (at least) 30 minutes, up to 2 hours.
How to segment an orange
Prepare the orange segments with a sharp knife. Cut off the top and the bottom of the orange, just enough to expose the segments.
Hold the orange upward and run the knife downwards. Remove the skin and the pulp, removing the least of the orange segment as possible.
Place a bowl on your worksurface to catch the falling juice. Hold the orange other the bowl. Run the knife as close to the section walls as possible, cutting all the way to the center, releasing the segments. Reserve the juice for the dressing.
Repeat the same process with the grapefruit, also making sure to catch its juices for the dressing.
Assemble the Radicchio Citrus Salad
Remove the chopped radicchio from the ice water and place on a clean dish towel. Pat them down to make sure they are nice and dry.
Combine the dry pieces of radicchio and the arugula in a large bowl.
Prepare the dressing by combining the reserved citrus juices, olive oil, Dijon mustard, sugar, salt, and pepper. Whisk together until combined.
Pour your desired amount of dressing over the arugula and radicchio. Toss to coat the salad.
Add the crumbled feta and citrus wedges to the Radicchio Citrus Salad, or serve them on the side for people to customize their salads. Serve extra salad toppings on the side, like sliced radishes, fresh herbs, nuts, or seeds.
Ingredient Substitutions
- Greens - Replace the arugula in this recipe with any type of salad blend, baby spinach, or any type of lettuce you prefer.
- Fresh Herbs - Add lots of fresh flavors to your salad by adding fresh herbs, like chives, dill, basil or mint.
- Salad toppings - Sprinkle on salad topping like, crunchy onions, sunflower seeds, or toasted almonds, to add even more flavor and texture.
Storing Radicchio Citrus Salad
Store any leftover Radicchio Citrus Salad in an airtight container and refrigerate until the next day. Keep the dressing out of the salad if thinking of storing it, for the greens to keep their crunch into the next day.
Recipe
Radicchio Citrus Salad
Ingredients
Salad Ingredients
- 1 small Radicchio
- 3 cups Baby Arugula
- 1 piece Navel Orange
- 1 piece Grapefruit
- ¼ cup Crumbled Feta
- ¼ cup Fried Onions
Salad Dressing
- 3 tablespoon Citrus Juice from the orange and grapefruit
- 2 tablespoon Olive Oil
- 1½ tablespoon Dijon Mustard
- 1 pinch Granulated Sugar
- ¼ teaspoon Salt
- ⅛ teaspoon Cracked Pepper
Instructions
Prepare the Radicchio
- Start by preparing the radicchio in order to remove most of its bitterness. Cut the head of radicchio in quarters vertically. Make a diagonal cut to remove the core from each quarter. Chop the radicchio in 1-inch pieces.
- Prepare a large bowl of ice cold water. Submerge the chopped radicchio in the water. Let it soak for (a minimum of) 30 minutes, up to 2 hours. The longer in the water, the more bitterness is broken down.
Prepare the Citrus Segments
- Prepare the orange segments with a sharp knife. Cut off the top and the bottom of the orange, just enough to expose the segments.
- Hold the orange upward and run the knife downwards. Remove the skin and the pulp, removing the least of the orange segment as possible.
- Place a bowl on your worksurface to catch the falling juice. Hold the orange other the bowl. Run the knife as close to the section walls as possible, cutting all the way to the center, releasing the segments.
- Repeat the same process with the grapefruit, also making sure to catch its juices. Reserve the citrus juices for the salad dressing.
Assemble the Salad
- Prepare the dressing by combining the reserved citrus juices, olive oil, Dijon mustard, sugar, salt, and pepper. Whisk together until combined.
- Remove the chopped radicchio from the ice water and place on a clean dish towel. Pat them down to make sure they are nice and dry.
- Combine the dry pieces of radicchio and the arugula in a large bowl. Drizzle with your desired amount of dressing and toss.
- At this point you can either, toss in the Feta and Citrus Segments with the greens, or serve them on the side. Sprinkle with the Fried Onion and enjoy!
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