Radicchio Salad with Warm Brown Butter Balsamic Dressing

When do I love salad? All year long! This salad can hold its own on the Holiday buffet table—it’s the perfect combination of luxurious but still bright and fresh. And yep, it’s all about the luxurious warm brown butter balsamic dressing—nutty, rich, bright and a bit decadent—which pairs beautifully with hearty, bitter radicchio, the sweet-tart zing of oranges, and the pop of pomegranate seeds. Plus, it’s a looker—all those jewel tones make this salad shine. I should mention that this vinaigrette is also amazing poured over a meaty fish like halibut or monkfish just before serving.

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Serves 4

INGREDIENTS

2 heads radicchio, cored and leaves torn into bite sized pieces
1 orange
⅓ cup pomegranate seeds
¼ cup slivered almonds
¼ cup golden raisins
Flaky sea salt, for finishing

Dressing
1 stick (8 tbsp) unsalted European-style butter
4 sage leaves, finely minced
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
½ tsp kosher salt
⅛ tsp black pepper

METHOD

Peel orange and slice into rounds, then cut each round in half. Set aside.

In a skillet over medium low heat, add slivered almonds and toast until golden brown, approximately 1-2 minutes. Transfer to a bowl and wipe out skillet.

Return skillet to stove and over medium low heat add butter and melt until golden and nutty brown, approximately 5-7 minutes. Remove pan from heat and add sage leaves, stir to combine. Very carefully pour butter into a jar with a tight lid or a mixing bowl. Add balsamic, lemon juice, honey, Dijon, salt and pepper. Carefully close the lid and shake for a few seconds until combined (since dressing is hot, you’ll need to open the lid to release the steam), or if using a mixing bowl whisk to combine.

To assemble, arrange radicchio on a serving platter, followed by orange slices, pomegranate seeds, golden raisins and almonds. Drizzle with vinaigrette, finish with flaky sea salt and serve.