Radicchio Salad with Citrus Recipe

Croutons:

1. Heat the oven to 350 degrees F. Place the bread pieces on a rimmed baking sheet and toss with ¼ cup of olive oil.

2. Sprinkle with ½ teaspoon of salt and bake, tossing the bread on the baking sheet partway through, until golden and crunchy for about 15 minutes; let cool.

3. While the croutons are in the oven, toast the nuts in a medium-sized skillet set over medium heat on the stovetop until fragrant and toasted for about 8 to 10 minutes.

4. Stay near the pan, and stir the nuts occasionally. Let cool.

5. For each fruit, cut about an inch off the top and bottom just so some of the flesh is exposed. Set the fruit with the cut-side down on a cutting board.

6. Start at the top, and slice down the side of the fruit with a sharp knife, cutting away the peel and the pith, exposing the flesh. Then carefully cut out the citrus segments over a bowl to collect the juice.

7. Once all of the segments have been removed, squeeze the juice from what’s left of the fruit into the same bowl. Drain the juice from the segments and keep them separate.

Citrus vinaigrette:

1. In a mason jar or small bowl, combine 3 tablespoons of the reserved citrus juice with the remaining 3 tablespoons olive oil. Add pepper and the remaining ¼ teaspoon of salt.

2. Secure the lid if using a jar, and shake vigorously for a few seconds until emulsified. If using a bowl, whisk the ingredients together.

To assemble the salad:

1. Add the radicchio and arugula to a large bowl. Drizzle with the vinaigrette and toss until evenly coated. Taste and season with additional salt and pepper to suit your preferences.

2. Add the croutons, walnuts, citrus segments, and feta cheese, and toss until evenly combined.

3. Transfer to a large serving bowl for family-style eating, or divide among individual bowls for serving.