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Radicchio, Walnut and Orange Salad

Recipe by JO FEEHAN- SECOND HELPING

Zesty orange freshness in this seasonal salad with radicchio and walnuts.

  • 1 orange
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1/8 teaspoon finely grated orange zest
  • Pink salt flakes and freshly ground black pepper
  • 1 spring onion, thinly sliced
  • 1 medium radicchio, sliced into 2cm strips
  • 1/2 cup (packed) flat-leaf parsley leaves
  • 1/2 cup chopped walnuts, toasted
  1. Place the chopped radicchio, walnuts, spring onion and parsley in a large bowl.
  2. Using a sharp knife carefully slice off the top and bottom of the orange.  Using downward strokes slice the skin away from the flesh and discard.
  3. Remove any remaining white pith
  4. Cut between the membranes to segment the orange, retaining any juices.
  5. Whisk the olive oil, balsamic vinegar, orange zest, reserved orange juices salt and pepper and dress the salad.
  6. Allow to sit for approx. half an hour before serving.

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