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Bon Appétit

Treviso Salad with Orange Vinaigrette and Manchego

By Mary Frances Heck and Kay Chun
Image may contain Food Dish Meal Plant and Vegetable
Treviso Salad with Orange Vinaigrette and ManchegoChristopher Testani

Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh orange juice
4 teaspoons honey
4 teaspoons red wine vinegar
Kosher salt, freshly ground pepper
1 pound Treviso, cut through the core into thin wedges
1/2 cup toasted chopped walnuts
1 4-ounce wedge Manchego cheese
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated orange zest

Preparation

  1. Step 1

    Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.

    Step 2

    Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.

Nutrition Per Serving

Per serving: 160 calories
14 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSaladRadicchioChicoryLeafy GreensVegetableWalnutNutManchegoCheeseDairyOrangeCitrusFruitStarterSideDinnerLunchBrunchVegetarianGluten FreeQuickEasyWeeknight Meals30 Minutes or LessNo-CookBon Appétit

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