Citrus and Radicchio Salad

Citrus and Radicchio Salad with Marinated Pistachios and Rose Petals

Ingredients:
2 cups citrus supremes
1 small head of radicchio, cut into triangular bite size pieces
1 cup marinated pistachios

Citrus Supremes:
Supreme refers to sections of your chosen citrus fruits with the skin, pith, membranes and seeds removed/cut away.

Choose a section of whatever nice citrus is available to you. Chef Joey likes to mix some sweeter varieties with some that are more acidic, some that are bitter, and some that are aromatic. Look for things like mandarins, pomelos, Meyer lemons, bergamot, tangerines or kumquats*. But this can also easily be made with 40% oranges, 40% grapefruit and 20% limes.

Using a sharp knife, slice ¼ inch off the top and bottom of each citrus. They should now sit flat on your cutting board. In a back and forth slicing motion, follow the curve of the fruit just below the skin. The goal is to remove the peel and pith and be left with just the flesh of the fruit. Next, very carefully cut between the membrane in order to get perfect, flesh-only wedges of fruit.
*If using the kumquats, cut these into thin slices, peel and all.

Marinated Pistachios:
1 cup pistachios, chopped
1 clove of garlic, microplaned into ¼ cup olive oil
1 Tablespoon rosemary, chopped
½ teaspoon Aleppo pepper
1 Tablespoon honey
½ Tablespoon dried rose petals, crushed
½ cup parmigiana, microplaned
Zest of 1 orange
¼ cup nice extra virgin olive oil

Toss the pistachios with garlic olive oil, rosemary and Aleppo.
Toast in a pan over low heat until the rosemary and garlic are fragrant.
Add the rose petals and honey. Mix so that the nuts are lightly coated in honey. Season with salt.
While still warm, microplane parmigiana over the nuts to cover. Stir in the parmigiana then cover with one more layer of parmigiana.
Add orange zest and stir into the nuts. Add the rest of the olive oil.

Building the Salad:
Toss all the ingredients in a large bowl. The olive oil from your marinated nuts will mix with the juice from the citrus and create a yummy vinaigrette as you toss. Stack in a bowl and top with extra dried rose petals if desired.

Click here to learn more about Three Sisters and dining at Blackberry Mountain.