Yield: 4 portions
Portion Size: 6 oz
Radicchio, cut into wedges 3 large heads
Supreme Oranges 2 large
Castelvetrano Olives pitted 25 olives
Almonds, toasted 1 cup
Olive oil 4 tbsp
Salt 2 tbsp
Get ready for the good stuff:
Find your heaviest bottomed skillet and put it on the stove at high heat. Let the skillet begin to lightly smoke. Add the radicchio in one layer (you will use the other leaves later) and add 1 tbsp of olive oil and 1 tbsp salt. Cook for 1-2 minutes until the leaves turn a very dark brown. Toss in the pan and cook for another 1 minute.
Put the radicchio in a bowl and cover with plastic so that it steams. Repeat step 1 with the rest of the radicchio until you’ve cooked all your leaves.
When radicchio is at room temp, combine the olives, almonds and salt and mix everything together.