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Radicchio, blood orange, manchego + dried fig salad

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Inspired by the vibrant colors of the blood orange and treviso, this salad is a perfect refreshing and delicious salad that also looks great for entertaining.

RECIPE

bitter greens, blood orange, manchego + dried figs

with a citrus coriander dressing

serves 2 – 4

For the salad

2 blood oranges

1 orange

1 head radicchio, cored and leaves separated

1 head treviso, thinly sliced into a chiffonade (this is a milder version of Radicchio)

¼ cup dried black mission figs, stems removed and halved

2 ounces manchego cheese, shaved

flaky white salt to taste

For the dressing

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½ teaspoon coriander seeds

3 tablespoons Simply Orange orange juice

Juice of 1 lemon

1 ½ tablespoons sugar

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

¼ cup olive oil

Make the dressing |

Toast the coriander seeds in a skillet set over medium heat until light golden and fragrant, about 2 minutes. Finely grind the toasted seeds in a mortar and pestle. Combine the ground coriander, orange juice, lemon juice, sugar, salt, and pepper in a bowl and whisk to dissolve the sugar. Slowly whisk in the olive oil.

Make the salad |

Cut off the top and bottom of each orange, creating a flat surface on which to balance it. Place the edge of a sharp knife just inside the border of the peel, where the pith meets the pulp, and slice down with a firm, clean stroke, following the curve of the fruit. Repeat until the entire fruit has been peeled. Slice the oranges into 3/4” rounds.

Add the radicchio leaves to a large bowl, tearing any larger leaves into smaller pieces. Add the treviso and dried figs and toss with just enough dressing to lightly coat. To serve, arrange the lettuces on plates and add a few slices of orange to each salad. Top with shaved manchego and serve extra dressing on the side.

To serve, arrange dressed leaves and figs on a platter and distribute blood orange rounds between them. Drizzle with additional dressing and top with shavings of manchego. Sprinkle with flaky white salt to taste.
The mix of bitter, tart and sweet come together so nicely in this salad. Never frozen, sweetened or concentrated,

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