Sunday, February 14, 2010

Radicchio, Dandelion, and Blood Oranges

Yesterday, I was out poking around in my garden and came across some radicchio that overwintered. It was growing up in these pretty little rosettes, so I decided to harvest some:
 

I thought the leaves might be bitter, but they weren't...they were actually much sweeter than store-bought radicchio; they worked well with the slightly more bitter dandelion greens. And look at the lovely scarlet colors:


Blood oranges are in season and so delicious at the moment; they were a perfect addition to this salad.  I had the oven on for other items, so I warmed the orange slices and walnuts slightly ( about 1-2 minutes) before adding them. The dressing was fresh blood orange juice, a little drizzle of olive oil, and fresh ground black pepper.

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