Thanks to Rodales Organic Life for publishing this recipe which is actually from Tory Miller's restaurant in Madison, Wisconsin called Estrellón. I really enjoy all these ingredients. I may try it again with regular dressing (homemade oil & vinegar--stay tuned for recipe).
See video below for tips on cutting citrus.
1/4 c extra virgin olive oil
1 1/2 tsp. hot paprika
1 1/2 tsp. smoked paprika
4 valencia oranges
1 ruby red grapefruit
1 blood orange
1 meyer lemon
1 head radicchio, cored and thinly sliced (about 4 cups)
1 cup packed flatleaf parsley leaves
1/2 cup (3 oz.) pitted kalamata olives, halved
1/4 cup (1.5 oz.) chopped marcona almonds
1 medium shallot, thinly sliced
shaved manchego cheese, for serving
- In a small saucepan over medium, heat oil and paprikas until spices begin to sizzle, 3 minutes. Remove from heat and cool to room temp.
- Cut off top and bottom of Valencia oranges. Following contours of orange, cut away peel and pith; slice into 1/4" thick rounds. Remove seeds. Transfer to a serving bowl.
- Cut away peel in the same way for remaining citrus. Slide a knife between membranes to release flesh. Cut grapefruit segments into thirds and lemon segments in half; leave blood orange segments whole. Add to bowl along with radicchio, parsley, olives, almonds, and shallot.
- Toss salad with paprika oil and serve topped with cheese.
Below is the official professional photograph of the salad-so use this as your inspiration for the presentation.
I paired the salad with the roasted cauliflower (previous post) and Jerk chicken (tomorrow's post).
video below on how to cut citrus along the membranes: