Radicchio Salad with Orange and Walnuts


  • 1 orange, skin and pith removed
  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1/8 teaspoon finely grated orange zest
  • Salt & pepper
  • 1 spring onion, thinly sliced
  • 1 radicchio, sliced into 1cm strips
  • 1/4 cup (packed) flat-leaf parsley leaves
  • 1/2 cup chopped walnuts, toasted



Slice orange between membranes to release segments into a medium bowl; set aside.

Squeeze orange membranes over a small bowl to release juices; measure 3 Tbsp. into a medium bowl (drink the rest!)

Whisk in oil, vinegar, and orange zest; season with salt and pepper. Add spring onions to vinaigrette and let sit for 5 minutes to soften.

Add orange segments, radicchio, and parsley; toss to coat. Top with walnuts.

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