Name: Radicchio and Citrus Salad
Yield: 4 servings
Ingredients: ½ cup Marcona almonds; 1 teaspoon plus 1 tablespoon sugar; ¼ teaspoon kosher salt, plus more; 1 8-ounce ball burrata; 6 tablespoon olive oil, divided; 3 medium oranges, peeled, sliced into rounds; 1 large head of radicchio, preferably Castelfranco, leaves separated; 2 tablespoons sherry vinegar or red wine vinegar; 1 teaspoon herbes de Provence

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Michael Graydon + Nikole Herriott

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time. This recipe is from L'Oursin in Seattle, WA.

Radicchio and Citrus Salad with Burrata

Recipe notes