Serves 4
15 min
Radicchio and Clementine Salad with Toasted Almonds
Recipe GLPR7ebcb262f44941
A bright and elegant salad featuring peppery radicchio, sweet clementine segments, and crunchy toasted almonds, dressed with a nutty hazelnut oil vinaigrette and finished with sliced hard-boiled egg. Light, refreshing, and naturally gluten-free.
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Ingredients
1 head radicchio, quartered and thinly sliced
2 clementines, peeled and segmented
1 hard-boiled egg, sliced
1/4 cup raw almonds, toasted and coarsely chopped
1 shallot, minced
1 tablespoon sherry vinegar
3 tablespoons hazelnut oil
1 teaspoon Dijon mustard
Directions
Spread the raw almonds on a small baking sheet and toast in a 350°F oven for 6–8 minutes until fragrant and golden, shaking halfway through. Remove and let cool slightly, then coarsely chop.
Peel the clementines and carefully separate them into segments, removing any white pith and seeds.
Quarter the radicchio head and thinly slice each quarter crosswise into bite-sized pieces. Place in a large bowl.
In a small bowl, whisk together the minced shallot, sherry vinegar, and Dijon mustard until combined.
Slowly drizzle the hazelnut oil into the vinegar mixture while whisking constantly to create a smooth emulsion. Season to taste.
Pour the dressing over the sliced radicchio and gently toss to coat evenly.
Divide the dressed radicchio among four serving plates. Top each portion with clementine segments, sliced hard-boiled egg, and toasted chopped almonds. Serve immediately.
