Radicchio, Citrus, & Walnut Salad.

Crisp radicchio, tangy blood oranges, toasted walnuts, and lightly pickled shallots are tossed with a bright honey and sumac dressing for a salad that's effortlessly elevated. 

The kind of salad that makes your table look instantly elevated with almost no effort. Crisp radicchio, tangy blood oranges, toasted walnuts, and lightly pickled shallots  are tossed generously with a bright honey and sumac dressing made with Citizens of Soil Greek extra virgin olive oil. It's the perfect sidekick to anything rich and roasted. Visually stunning, full of contrasting flavours and textures, and couldn’t be easier to throw together. 

Here's the method: 

• Heat the oven to 180°C (160°C fan)/Gas 4.
• Tip the walnuts onto a baking tray and roast for 10 minutes until lightly golden. Roughly chop and set aside.
• Peel and thinly slice the shallots into delicate rounds.
• Break up the rounds into circles and transfer to a bowl.
• Trim off the top and bottom of the blood oranges and stand them upright on a chopping board.
• Use a small knife to carefully slice off the rind and pith.
• Holding the orange in your hand, cut along each membrane (the vertical white lines) to release each segment.
• Set these aside and squeeze the juice from the remainder of the blood orange over the shallots to lightly pickle them.
• Stir in sherry vinegar, honey, sumac and season with salt and pepper.
• Wash and separate the radicchio leaves, cutting any large leaves in half or thirds.
• In a large salad bowl, combine the radicchio, blood orange segments, shallot dressing and chopped walnuts, making sure to reserve a few of each element to scatter over the top. This ensures the salad stays beautifully layered.
• Serve immediately.