Radicchio and Blood Orange Salad

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


black pepper

  • 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.

4 thoughts on “Radicchio and Blood Orange Salad

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