Winter citrus, radicchio, castelvatranos, Parm, Bottarga & Gochugaru

A bright, bitter-sweet salad layered with citrus, crunch, brine, and a whisper of heat.

(Serves 2 as a composed salad, or snack for 1 )

Ingredients

• 1 blood orange, peeled, sliced into rounds

• 1 Cara Cara orange, peeled, sliced into rounds

• 1 mandarin, peeled, sliced into rounds or halves

• A few small radicchio leaves, torn or left whole if tender

• Parmesan, shaved with a vegetable peeler

• 4–5 Castelvetrano olives, pitted and quartered

• Grapefruit vinegar, to taste

• Lemon olive oil, to taste

• Pinch of flaky salt

• Gochugaru (Korean chili flakes), for heat + color

• A squeeze of fresh orange juice

• Bottarga, shaved over the top

• Fresh dill, for garnish

Method

1. Prep the citrus.

   Peel the blood orange, Cara Cara, and mandarin completely, removing as much pith as possible. Slice into rounds, de seed and halve some pieces for variation.

2. Assemble the base.

   Lay the citrus slices on a plate, overlapping slightly to create a mosaic.

3. Add the radicchio.

   Tuck the small radicchio leaves between the citrus pieces for color and texture.

4. Season + dress.

   Drizzle with grapefruit vinegar and lemon olive oil. Add a light squeeze of fresh orange juice to brighten everything.

5. Finish with all the good things.

   • Scatter Castelvetrano olives.

   • Shave Parmesan over the top.

   • Add a pinch of flaky salt.

   • Dust lightly with gochugaru.

   • Shave bottarga over everything.

   • Garnish with fresh dill.

6. Serve immediately.

   Best at room temperature so the citrus is juicy and the flavors open up.

Chef Notes

• Citrus mix: Any combination works/ pink grapefruit, pomelo, oro blanco, satsuma.

• Radicchio: If bitter, soak leaves in ice water for 10 minutes.

• Bottarga swap: Anchovy oil or smoked salt if you don’t have bottarga.

• Make ahead: Prep citrus up to 4 hours ahead; dress last minute.

This is one of those recipes you can build in minutes and still feel like you made something special. Keep citrus on your counter all season and this salad becomes second nature. Thanks for reading, and come back soon for more winter cooking inspiration.