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Radicchio, Orange & Pecan Salad

Elevate your salad game with this vibrant Radicchio, Orange & Pecan Salad featuring a medley of radicchio, oranges, toasted pecans and a zesty homemade dressing crafted with California Olive Ranch Arbequina Olive Oil. Top it with chives and shaved Parmesan cheese!

Kara Chin / @karablakechin



  • 1 small head of radicchio
  • 3 Cara Cara or Navel oranges, supremed
  • ½ cup toasted pecans
  • 2 tablespoons finely chopped chives
  • ¼ cup shaved Parmesan cheese


  • ¼ cup California Olive Ranch Arbequina Olive Oil
  • ¼ cup orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Discard the outer leaves of the radicchio. Continue to remove all the leaves and tear them into 2-3 inch pieces. Place on a large platter.
  2. To supreme the oranges, cut the top and bottom off. Using a small paring knife, place the orange upright and remove the peel and pith following the shape of the orange but leaving the flesh intact.
  3. To section the oranges, hold it in your hand and carefully cut out the segments, leaving behind the membrane.
  4. Place the segments on the platter with the radicchio leaves and squeeze any juice for the dressing in a small bowl. Repeat with the rest of the oranges.
  5. Top the rest of the salad with the toasted pecans, chives and Parmesan cheese.
  6. To make the dressing, whisk together the olive oil, orange juice, Dijon mustard, honey, salt and pepper. Pour over the salad and serve.

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