This absolutely delicious and beautiful salad is from one of my ancient Italian cookbooks. All the recipes are typical Italian in their simplicity and have no measurements, so I have added the measurements I think work well with each recipe I do from the book. Every recipe has few ingredients and magically become the most delicious dish. This salad would be good with any of my other Italian main dishes.
Recipe for 2 ( multiply the ingredients for more people)
2 tbs Olive oil
1 tbs Red wine vinegar
pinch of salt
Fresh ground black pepper
Fresh orange juice
1 tbs of Lillet or vermouth
1 Radicchio or Red chicory if you can’t get radicchio (I chose chicory because it’s easier to get)
1 orange peeled and sliced however you fancy
an optional sprinkle of micro greens (I used amaranth) but cress would work too
Make the dressing by mixing the oil and vinegar, orange juice and Lillet or Vermouth. Season with salt and pepper to taste.
Place the separated radicchio leaves on a chilled plate, then place the slices of orange on top and drizzle with the dressing and sprinkle with the microgreens if using. Serve straight away.