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Pink Radicchio Salad

  • Author: Camilla Marcus


The surprising shade of pink isn’t the only thing to love about this salad—it’s filled with a variety of delicious toppings and a tangy vinaigrette.


Units Scale
  • 4 heads pink radicchio (Camilla used Wiser farms)
  • 1 cup hazelnuts
  • 4 blood oranges
  • 4 ounces ricotta salata or aged cheddar
  • 1 cup fresh herbs (fennel fronds, parsley, chives, dill, mint, basil—whatever you’ve got)


  • 1/2 cup west~bourne extra-virgin avocado oil
  • 1/4 cup white wine or champagne vinegar
  • 1/4 cup fresh fruit juice—use whatever you have on hand!
  • Kosher salt and freshly ground black pepper
  • Pinch of ground cumin, to taste
  • Pinch of ground coriander, to taste