A simple, but gorgeous little seasonal salad with beautiful radicchio leaves, toasted pecans, creamy cheese, and exquisitely sweet and juicy tarocco oranges.
I used a very fresh goat’s cheese, which has a texture and flavour quite different from the regular soft goat’s cheese that comes in logs. If you can’t find this, a good (goat’s or cow’s) ricotta will also work, just make sure to season it with some salt flakes (and perhaps a little chili), since it’ll be less salty. I know this may sound a little strange, but the soft texture, together with the sweetness of the oranges and the crunch of the nuts means it’s not unlike eating a sweet-savoury cheesecake, but as a salad. If the soft, ricotta-esque cheese is too difficult to find, a good feta – though very different – would also be very nice.
Ingredients (for 2):
About 6 large radicchio leaves
1-2 sweet (blood) oranges (I used tarocco oranges, which are divine)
toasted pecan nuts
A very fresh soft goat’s cheese or goat’s milk ricotta (or feta)
3 tbsp olive oil
1 tbsp white wine vinegar
a good squeeze of orange juice from one of the oranges
- Tear the radicchio leaves in a small pieces
- Cut the oranges into thin slices with a sharp knife and then cut off the peel.
- Add the pecan nuts and cheese
- Make a little vinaigrette with the olive oil, vinegar, orange juice, salt and pepper and add to the salad.