Ingredients
For the salad:
- 3 oranges, peeled and thinly sliced into rounds
- 1/2 small head radicchio, leaves torn
- 1 small fennel bulb, thinly sliced
- 1 small red onion, thinly sliced
- Generous handful flat-leaf parsley, chopped
- Generous handful mint leaves, chopped
- 1 firm but ripe pear, peeled and sliced
- Parmesan cheese, shaved into strips with a vegetable peeler
For the sumac dressing:
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoon sumac (see tips)
- finely grated zest and juice of ½ lemon (about 2 tablespoons juice)
- 1 small garlic clove, minced
- Sea salt and freshly ground pepper, to taste
Instructions
- In a small bowl, add the dressing ingredients and mix together until well combined. Set aside.
- In a large bowl, combine the oranges, radicchio, fennel, red onion, herbs and pear. Pour over the dressing and toss gently to combine.
- Transfer to a serving platter and top with the shaved parmesan and an extra grind of pepper. Serve additional parmesan strips on the side, if desired.
- Enjoy!
Nutrition
Notes
- If you are not a fan of radicchio’s natural bitterness you can tone it down a little by first soaking the leaves in water. Try soaking the leaves for 30 minutes in cold water and then rinse and give it a spin in a salad spinner before adding to the salad.
- Sumac spice is made from the red berries of the Mediterranean sumac bush. It has a fruity, lemony-like tart flavor. You can find it in Middle Eastern markets and online. Or if you are in Hamburg, you will find it at one of the spice stands at the farmers market (Isar Markt).