Radicchio & Orange Salad with Walnuts

1. 1
   prep · ~5 min

   Segment the oranges.

   1.Slice off the top and bottom of each orange so it sits flat.

   2.Following the curve, cut away peel and white pith.

   3.Hold the orange over a bowl and slice between membranes to release segments.

   4.Squeeze juice from remaining membranes into the bowl and reserve.

   TIPRoom temperature oranges release their juice much better than fridge-cold ones.
2. 2
   roast · ~4 min

   Toast the walnuts.

   1.Place chopped walnuts in a dry pan over medium heat.

   2.Toast for 3 to 4 minutes, shaking the pan often, until fragrant.

   3.Immediately transfer to a cool plate to stop the cooking.

   TIPThe moment you smell nuts, they're done — they burn in seconds.
3. 3
   mix · ~1 min

   Whisk the vinaigrette.

   1.In a small bowl, combine 2 tablespoons reserved orange juice with lemon juice and a pinch of salt.

   2.Slowly drizzle in the olive oil, whisking constantly until emulsified.

   3.Season with a pinch of cracked black pepper.
4. 4
   assemble · ~2 min

   Toss the salad.

   1.Place sliced radicchio in a large mixing bowl.

   2.Pour half the vinaigrette over the radicchio and toss gently with your hands.

   3.Add orange segments and toasted walnuts, then drizzle with remaining dressing.

   4.Toss once more lightly and transfer to a serving platter.
5. 5
   serve

   Serve immediately at room temperature.

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