Radicchio Salad with Caramelized Carrots and Onions
A vibrant winter salad featuring bitter radicchio, sweet caramelized carrots and onions, fresh oranges, and toasted almonds, all tossed in a citrus-honey vinaigrette. This colorful dish balances sweet, bitter, and citrus flavors with wonderful textural contrasts.
Ingredients
- •½ cup sliced almonds
- •2 pounds carrots
- •½ cup olive oil
- •2 tablespoons thyme leaves
- •2¾ teaspoons kosher salt
- •½ teaspoon crushed red pepper flakes
- •2 medium red onions
- •2 cloves garlic
- •2⅓ tablespoons sherry vinegar
- •2 tablespoons orange juice
- •1 tablespoon honey
- •1 large head radicchio
- •4 whole oranges
- •2 cups parsley leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes; set aside.
10 min
- 2.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
20 min
- 3.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10-12 minutes.
12 min
- 4.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
5 min