On Our Table: Pink Radicchio Salad

The color stops you first.

A bowl of soft pink leaves, their edges curling slightly, catching the light. Slices of citrus layered in between. A scattering of toasted hazelnuts. It feels almost too striking to eat—and then you take a bite.

This is the kind of dish Camilla Marcus returns to each spring: one that showcases the simple pleasures of what’s in season, leans into contrast, and lets a handful of ingredients do exactly what they’re meant to do. About this one, she says:

There’s a rhythm to it. Bitter radicchio softened by sweet citrus. Something creamy shaved over the top. A vinaigrette that pulls everything together without weighing it down. It’s the kind of salad that holds its own at the center of the table—passed around and gone before you know it.

• Choose radicchio with tight, firm leaves. The fresher it is, the more vibrant the color and texture.

• Taste as you go. The dressing should feel alive—adjust the acid, salt, or spice until it does.

• Use what you have. The herbs, the citrus, even the cheese can shift depending on what’s in your kitchen or at the market that week.

• Don’t be gentle. Massaging the leaves with dressing softens their bite and brings everything together.

recipe by Camilla Marcus

Ingredients

4 heads pink radicchio
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 have)

Dressing

1/2 cup west~bourne extra-virgin avocado oil
 1/4 cup white wine or champagne vinegar
 1/4 cup fresh fruit juice (whatever’s on hand)
 Kosher salt and freshly ground black pepper
 Pinch of ground cumin
 Pinch of ground coriander

Instructions 

Make the dressing by shaking everything together in a jar. Taste and adjust—it should feel balanced and bright.

Toast the hazelnuts until fragrant, then rub them in a towel to remove some of the skins. Set aside.

Wash and dry the radicchio, then separate the leaves and add to a large bowl.

Slice the blood oranges into thin rounds, removing the peel and pith. Shave the cheese into loose ribbons.

Layer the oranges, cheese, and hazelnuts over the radicchio. Season with salt and pepper, then add a generous amount of dressing.

Using your hands, gently massage the leaves so the dressing coats every surface. Add the herbs, toss once more, and serve.

Set it down at the center of the table while everything else is still coming together. It’s the kind of dish people reach for without asking—bright, a little unexpected, and exactly right for the season.