Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
1 orange, skin and white pith removed
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/8 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
1 shallot, thinly sliced
1 medium radicchio, sliced into 1/2-inch strips
1/4 cup (packed) flat-leaf parsley leaves
1/2 cup chopped walnuts, toasted
Preparation
Using a paring knife, slice orange between membranes to release segments into a medium bowl; set aside. Squeeze orange membranes over a small bowl to release juices; measure 3 Tbsp. into a medium bowl (drink the rest!). Whisk in oil, vinegar, and orange zest; season with salt and pepper. Add shallot to vinaigrette and let sit for 5 minutes to soften. Add orange segments, radicchio, and parsley; toss to coat. Divide among plates and top each salad with walnuts.
Nutrition Per Serving
One serving contains: Calories (kcal) 260 Fat (g) 24 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g)12 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 4 Sodium (mg) 135
