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Radicchio Salad with Oranges and Olives

The combination of radicchio and frisée provides wonderful texture, and the sherry vinegar, feta, oranges, and Kalamata olives lend a Mediterranean flourish to this refreshing winter salad. Round Chioggia radicchio is commonly available in supermarkets; if you can find them (during winter's peak season, usually at specialty markets), you might try the more exotic Tardivo or Castelfranco varieties in this salad.

6 Servings




1 Tbsp

sherry wine vinegar

½ cup

extra-virgin olive oil

2 cup

mâche (loosely packed)


head of frisée (halved, torn into pieces, about 6 cups, loosely packed)


head of Chioggia, Tardivo, or Castelfranco radicchio (halved, torn into pieces, about 5 cups, loosely packed)


red onion (sliced thinly, about 2 cups)

½ cup

Kalamata olives (pitted and halved)

4 oz

feta cheese (crumbled)

Salt and freshly ground pepper (to taste)


To make the dressing, cut the peel and white pith from the oranges. Working over a small bowl and using a small, sharp knife, cut between the membranes to release the segments. Squeeze membranes to release the remaining juice. Combine 1/4 cup orange juice and vinegar in a small bowl (reserve remaining juice for another use). Whisk in olive oil. Season to taste with salt and pepper.

Toss the mâche, frisée, and radicchio in a large bowl. Add the orange segments, onion, and olives. Drizzle dressing over the salad and toss well to coat. Sprinkle with crumbled feta cheese and serve.


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