This salad can be modified in many ways and this recipe is
far from rigid or exacting... If you cannot get your hands on Cara
Caras, use whatever oranges are at their peak at your market. And
instead of almonds, roasted hazelnuts would be great in this salad. And
if you don't want to go to the effort of roasting the shallot, the salad
will still be good.
INGREDIENTS makes 4 salads
Preheat oven to 350.
Trim and peel shallots. Place peeled whole shallots in a small baking dish. Drizzle on a tablespoon or so of olive oil, a tiny splash of balsamic, and a sprinkle of salt. Using your hands, toss shallots to coat. Cover baking dish with tinfoil and place in the hot oven. After about 35 minutes, you can remove the tin foil, and roast the shallots uncovered for another 10 minutes.
Let the shallots cool to room temp, chop them up, place them in a small bowl, and cover them with 2 tablespoons of balsamic vinegar. Let the shallots rest in the vinegar while you prepare your salad.
Clean and trim radicchio, making sure to discard any wilted exterior leaves. Remove core and chop radicchio into long ribbons and divide the ribbons evenly between 4 salad plates.
Peel and slice your Cara Cara oranges using the technique in the photos below. Cut a slice off of each end of the orange, then using a carving knife, remove the peels in strips. Slice the peeled Cara Caras and remove any seeds you see. Layer the sliced Cara Caras onto the radicchio.
Coarsely chop almonds and sprinkle them over the salads.
Add about 1/2 cup olive oil to your macerating shallots until you have a nice thick dressing. Add salt to taste.
Lightly drizzle dressing over the salads.
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