Cooking Instructions
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Step 1
Start with the vinaigrette: juice the
Lemon (1/2)
,
Valencia Orange (1/2)
and
Lime (1)
through a fine mesh strainer into a bowl.
Step 2
Add
Chili Powder (1/2 tsp)
and
Honey (1 tsp)
, then stream with
Olive Oil (1/2 cup)
whisking constantly, until emulsified. Add
Salt (to taste)
and taste to check seasoning.
Step 3
Slice the skin off the
Blood Oranges (2)
, removing the white pith. Then slice the oranges into discs.
Step 4
Tear the
Radicchio (1 head)
in pieces, then thinly slice the
Fennel Bulb (1/2)
. Shave the pieces of
Manchego Cheese (1 cup)
and chop the
Kalamata Olives (to taste)
.
Step 5
Assemble the salad: toss the radicchio, fennel,
Wild Baby Arugula (1 pckg)
, and dressing together, top with the oranges, manchego, and olives, and give it a final toss.
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