Radicchio and Blood Orange Salad
Ingredients
One medium head of radicchio
1 blood orange
2 tbsp minced red onion
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
salt, pepper
Instructions
Mince the onion and place it in a small bowl. Cover with the vinegar, 1/2 tsp of salt and stir well. Let sit at least 10 minutes
Using a knife, slice the radicchio into 1/2 inch ribbons and let soak in water five minutes. Spin and drain very well then place in a bowl.
Using a very sharp knife, slice away the skin and the white pith from the orange. Cut it into slices, and then into chunk. Tip all the pieces, and any juices, on top of the cut radicchio.
When ready to eat at the scallions with the vinegar, and enough oil to taste. Toss and adjust for seasoning.
Adapted from https://www.elizabethminchilli.com