Blood Orange And Radicchio Salad With Hazelnuts And Shaved Ptarmigan (Recipe)

Blood Orange And Radicchio Salad
With Hazelnuts And Shaved Ptarmigan

5 medium blood oranges

1 cup extra-virgin olive oil

1 tbs. white-wine vinegar kosher salt and freshly ground black pepper

1 medium head radicchio (3 lb.), washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)

1 medium head butter lettuce (6-oz.), washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)

3 cup blanched hazelnuts, toasted and coarsely chopped

1 11-oz. chunk Parmigiano-Reggiano or aged goat Cheese. Finely grate 1 tsp. zest from one of the oranges and then squeeze

2 Tbs. juice from it. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1 tsp. salt, and a few grinds of pepper.

2. Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1-inch slices; remove any seeds.

3. In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1 cup). Season to taste with salt and pepper. Portion the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.

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