TREVISO SALAD WITH ORANGE VINAIGRETTE AND MANCHEGO

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Treviso Salad with Orange Vinaigrette and Manchego image

Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Provided by Mary Frances Heck

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh orange juice
4 teaspoons honey
4 teaspoons red wine vinegar
Kosher salt, freshly ground pepper
1 pound Treviso, cut through the core into thin wedges
1/2 cup toasted chopped walnuts
1 4-ounce wedge Manchego cheese
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated orange zest

Steps:

  • Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
  • Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.

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