This beautiful salad highlights some of my favorite winter produce -- pink radicchio, blood orange and kumquats. Pink radicchio can be found at most specialty grocers (Eataly and Union Market almost always have it), but can easily be swapped for another seasonal salad green.
Paired with a creamy truffle burrata, this salad is all assembly, making it perfect for entertaining or when you want to treat yourself without any fuss. Serve with a few slices of toasted sourdough and if you're feeling special, a bowl of cacio e pepe.
Pink Radicchio Salad
2 balls truffle burrata (or regular)
2 heads pink radicchio
2 blood orange
2-3 kumquats, sliced
4 figs, quartered
Handful of edible flowers (I used pansies) 2 tablespoons olive oil
1 teaspoon honey
Squeeze of lemon juice
Flaky sea salt
Slice the radicchio into quarters and set two quarters aside. Peel back the outer leaves of remaining radicchio, keeping the inner pieces intact, so you have a mix of large wedges, small wedges and individual leaves. Set aside until ready to assemble.
Cut the top and bottom of each blood orange so the flesh is exposed. Stand upright and cut the skin and pith of the orange off, following the contour of the orange. Repeat all around orange until no skin or pith remains. Slice into 1/2 inch slices and set aside.
In a small bowl, mix olive oil, honey, lemon, salt and pepper.
Set all salad ingredients out and assemble (have fun with this!). Start by laying out the largest wedges of radicchio build from there, layering blood orange slices, burrata (I like some pieces torn and some intact), quartered figs, and sliced kumquats so that each section of the platter has equal bits.
Drizzle salad dressing over the salad and top with edible flowers and a generous pinch of flaky salt.