This bitter, peppery salad with its pop of bright, refreshing citrus will satisfy your craving for sunshine. Radicchio makes this colorful salad feel fresh, while quick homemade croutons and toasted walnuts settle your need for comfort food.
During the winter and early spring months, I’m all about getting as much citrus as I can. It’s probably because it’s the perfect bright spot in the sea of potatoes, onions, and parsnips that I usually see this time of year.
This recipe makes the most of citrus by using the segments as a component of the salad and the juice as the base of a simple vinaigrette. Radicchio adds a nice bitterness and deep reddish-purple color, while a bit of arugula lends a peppery bite.