¼ cup Calamansi or other citrusy or wine vinegar
2 teaspoons sugar
1 tablespoon lemon and orange zests, combined
1 tablespoon Dijon mustard
1 tablespoon thyme
⅓ cup EVOO
1 clove garlic, optional
4-5 heads radicchio or Treviso
Salt and pepper
Olive oil non-aerosol spray
1 small red onion or ½ medium, thinly sliced
1 cup parsley and celery leaves, chopped
1 cup citrus sections, orange, blood orange and/or grapefruit
Serves: 4 to 6
Place vinegar, sugar, zest, mustard, thyme, EVOO and garlic (if using) in a jar, cover and shake to combine.
Preheat a grill or your broiler. Spray the radicchio with oil and season with salt and pepper. Brown on cut sides, remove from grill or oven and when cool enough to handle, coarsely chop. Add onions, parsley and celery tops and citrus sections. Dress the salad and serve.