Mixed Ridicchio Salad, Berries and Oranges with Citrus Dressing

Mixed Ridicchio Salad, Berries and Oranges with Citrus Dressing

Mixed Ridicchio Salad, Berries and Oranges with Citrus Dressing.  Last week I had the pleasure of attending the Food and Wine Festival, in Venice Italy. Food and Wine Magazine, an American publication, hosted their annual food extravaganza at the JW Marriott Hotel.  Chefs were on hand sharing their expertise on everything from pasta making to foods native to the Venetian Lagoon and wine pairings to name a few.  I chose to attend a Instagram Food Photography class and luncheon  hosted by the famous chef Camille Becerra.   One of the dishes Camille prepared for us and used to demonstrate some techniques in food photography was a mixed Chicory salad.   We not only photographed her food, but were able to taste her interpretation of mixed ridicchio’s at the luncheon that followed.  Camille’s salad was the inspiration for today’s Mixed Ridicchio Salad, Berries and Oranges with Citrus Dressing.

You can the difference in our interpretations and ingredients of basically the same salad!  Have fun, be creative and colorful with your’s!  Mixed Ridicchio Salad, Berries and Oranges with Citrus Dressing, Let’s Cook!

Mixed Ridicchio Salad, Berries and Oranges with Citrus Dressing

A salad using mixed ridicchio's, raspberries, blood oranges with a mixed citrus dressing, delicious

Prep Time 10 minutes
Servings 4
Author whatsmickeycooking

Ingredients

  • 2 heads Mixed Radicchio's or radicchio and Belgian endive
  • 2 Blood oranges, or regular
  • 1 basket Raspberries
  • 4 Baby artichokes sliced (if available)
  • Shaved Parmesan cheese petals
  • 5-6 tbls Extra virgin olive oil
  • 1 tsp White wine vinegar
  • 2 tbls Lemon juice, fresh
  • 1 tbls Orange juice, fresh
  • Salt and fresh ground pepper to taste

Instructions

  1. Separate, wash and dry your lettuce leaves

  2. Peel back the baby artichokes exposing only the tender leaves close to the heart, slice as thin as possible

  3. Peel the oranges, cut off the ends leaving some of the orange inside, use this to squeeze as juice for the dressing, cut the orange into thin slices

  4. Carefully rinse the raspberries

  5. On a serving tray assemble the mixed salads, the artichokes, the oranges and raspberries 

  6. With a potato peeler, run it along the top of a piece of imported parmesan cheese to create petals sprinkle on top of the salad 

  7. In a small bowl, add the lemon and orange juices, slowly add the oil whisking, add salt and pepper to taste

  8. Serve the dressing along side  of the salad

 

Buon Appetito!

Mickey

 

 

 

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