Radiccio Salad with Orange

radiccio salad with orange

Radiccio Salad with Orange

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Servings: 4
Calories: 124


  • 12 oz radiccio red chicory
  • 4 oz curly endive
  • 1 orange
  • 4 floz crime fraiche
  • salt and freshly milled white pepper
  • generous pinch of sugar
  • 1/2 oz butter
  • 1 tablespoon flaked almonds


  • Separate the radiccio and endive leaves, wash thoroughly under cold running water and shake dry. Tear large radiccio leaves into pieces and cut the endive into strips about 3 cm ( 1 1/2 in) wide.
  • Peel the orange and remove the skin from each segment. Halve the segments and remove the pips.
  • Season the cream with salt, pepper and the sugar.
  • Melt the butter and cook the almonds until golden brown. Mix the cream into the radiccio, endive and orange salad and sprinkle with the toasted almonds.
  • To bring out the slightly bitter flavour of the radiccio, finely chop some of the stalk and mix it into the salad.
Calories: 124 kcal
Carbohydrates: 10 g
Protein: 3 g
Fat: 9g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 86 mg
Potassium: 464 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 3626 IU
Vitamin C: 30 mg
Calcium: 93 mg
Iron: 1 mg
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