Photo: Anna Pelzer
Radicchio, Orange and Hazelnut Salad
8 ingredients
Serves 4.
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The colors of this salad are dramatic: deep burgundy leaves, orange citrus, white shallot slices and toasty brown nuts. You can use any variety of orange—navels, blood oranges or rosy Cara Caras are all equally delicious.
Estimated Nutrition (whole recipe, rough)
286
Calories
2g
Protein
14g
Fat
36g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 oranges
- 1/4 cup hazelnuts, toasted and skins removed
- 3 Tbs. hazelnut oil
- 1 Tbs. sherry vinegar
- 1 tsp. honey
- Kosher salt and freshly ground pepper, to taste
- 1 head radicchio, separated into leaves and torn
- 1 shallot, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes