Citrus Radicchio Salad

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1 large or 2 small heads of pretty radicchio (the red globe kind, radicchio di Chioggia, is the one most commonly found in American grocery stores), leaves separated (avoid tearing them; I do this by slicing off a bit of the root end, then gently pulling each leaf away from the bottom)

3 to 4 big Cara Cara oranges, peeled and cut into ¼-inch slices (I get about 7 slices from each orange)

8 large Medjool dates (more, depending on size), pitted, cut lengthwise into 4 to 6 slices (keep them separated; you don’t want them clumped together)

⅔ cup large walnut pieces

2 to 3 ounces Parmigiano-Reggiano, shaved thickly with a vegetable peeler or cut into small cubes (a heaping half cup or so; I cut it into cubes for the photos simply to avoid obscuring the rest of the ingredients; large shavings distribute the salty flavor more evenly, though)

subheading: LEMON WALNUT DRESSING:

1 tablespoon lemon juice

1 teaspoon red-wine vinegar

2 tablespoons walnut oil (you can use olive if you don’t have walnut; but it’s nice if you do have some)

1 tablespoon olive oil

Salt and pepper to taste

Flaky sea salt to finish

Note: Ingredients may have been altered from the original.

Directions at emilyrnunn.substack.com

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