Minna’s favorites…a salad

INSALATA DI ARANCIA, PARMIGIANO, E NOCI                          


Orange, Parmesan, and Walnut Salad

Serves 4

This salad is from the Tuscany area and is lovely to look at, simple, and delicious.
It is from a cookbook I’ve been using for almost 20 years, by Michele Scicolone,
The Antipasto Table.   If you can find tarocchi, the tart blood oranges and are willing to pay the price it’s worth it.  If not, navel oranges can be substituted, with a bit of fresh lemon juice to cut the sweetness.
½ cup walnut pieces
3 navel oranges
1 teaspoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 small head radicchio, torn into bite-size pieces
2 ounce chunk of Parmigiano-Reggiano, cut into slivers (about ¼ cup)

1.  Preheat the oven to 350F.  Spread the nuts on a baking sheet and bake for 10 minutes or until lightly toasted.  Let cool.
2.  Squeeze 3 tablespoons juice from 1 of the oranges.  In a small bowl, combine the orange juice, lemon juice, olive oil, salt and pepper to taste.
3.  Peel the remaining oranges, removing all of the white pith.  Cut the oranges into sections, avoiding the membranes.
4.  In a bowl, combine the radicchio, oranges, and walnuts.  Add the dressing and toss gently.  Sprinkle with the cheese.  Serve immediately.

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