By Chef Ella Freyinger

September 2020

2 Servings


  • 4 citrus fruits, peeled and sliced 1⁄4” thick
  • 1 head radicchio, torn into
  • large pieces
  • 1⁄2 small red onion, thinly sliced
  • 1⁄2 cup pitted castlevatrano olives
  • 1⁄2 cup dates, chopped
  • 1⁄4 cup toasted walnuts, finely chopped
  • 2 ounces Parmesan cheese, shaved
  • 4 tablespoons fresh citrus juice
  • 1⁄4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


  • In a blender place the citrus juice, vinegar, dijon, salt and a pinch of black pepper.
  • Using the bottom of a flat glass, gently smash the olives and tear
    them in half.
  • On a large platter, layer the citrus, radicchio, red onion, dates and walnuts. Season very lightly with salt between each layer.
  • Drizzle the dressing evenly over the salad and allow to sit for 5 minutes. Top with parmesan cheese.