radicchio&caracara

Beautiful, sweet Cara Cara oranges are in season right now!  Read more about this treat on Sunkist’s page.  I thought I’d include them to create a “side trip” to somewhere sunny on our “Arm Chair Vacation Tour”!

The sweet, yet tangy flavor of these oranges lend themselves beautifully to a warm radicchio salad.  Such beautiful colors!  Your guests will be excited to try this dish.  It is excellent as a side, with many different proteins, or it makes a memorable lunch entree with the addition of crumbled chevre and roasted pine nuts.

1 head radicchio, cored and thinly sliced across the grain

1/2 cup julienne red onion

Olive oil

Cardamom

1 Cara Cara orange

Italian flat leaf parsley

Salt and Pepper

Sherry Vinegar

Start the red onion and olive oil on a moderate temp.  While that’s cooking, you will want to use a micro-plane and zest about half of the orange.  Reserve this.  Now, using a very sharp pairing knife, cut away the rind and pith; then cut out the segments, between the membranes.  Keep a bowl below you, to catch the juices.  Place the pretty supremes in the juice.  When finished, wring any remaining juice from the membranes, then discard them.  Set your juice and supremes aside.

As the onion is nearly finishing, add the cardamom directly to the pan.  You want the heat to awaken the wonderful flavors of the spice.  Toss that around a bit.  Now add your radicchio.  Don’t worry that you have too much, it is going to wilt quite a lot.  Add salt, pepper and the orange zest.  Cook until the radicchio is soft, but still retaining it’s color. Now add the orange segments and parsley.  Cook just until the orange is warmed thru.  Cara Cara’s are less acidic, and your dish needs a touch to bring it to it’s full potential, so add about a half teaspoon of good quality sherry vinegar and toss thru.

If you are serving as a lunch entree, add the crumbled chevre and roasted pine nuts at the very end, as well.

Enjoy your trip!  Remember to take pictures!

 

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