Radicchio Salad with Oranges and Olives

Name: Radicchio Salad with Oranges and Olives
Yield: 6 to 8 Servings
Ingredients: 3 oranges; 2 tablespoons Sherry Wine vinegar; 1/3 cup extra-virgin olive oil; 2 cups (loosely packed) mâche; 1 large head of frisée, halved, torn into pieces (about 6 cups loosely packed); 1 large head of Chioggia, Tardivo, or Castelfranco radicchio, halved, torn into pieces (about 5 cups loosely packed); 1/2 medium red onion, thinly sliced (about 2 cups); 1/2 cup Kalamata olives, pitted, halved; 4 ounces feta cheese, crumbled

By Myra Goodman and Sarah LaCassePhotography by Misha Gravenor

April 6, 2008

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Recipe notes