Blood Orange And Radicchio Salad
With Hazelnuts And Shaved Ptarmigan
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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