Radicchio Salad

20260203, #BreakfastDiary 1633, -9°C/clear Every time I used lemon, lime, or orange zest, I fought a tough battle with my zester. Most of the time it only produced a tiny, very delicate amount of zest, and on days I wanted a bit more, I'd inevitably end up with an unwanted nick on my finger. Today I used a fine grater instead of the zester, and it felt like discovering a whole new world. About 480kcal, Radicchio Salad.

1/2 head radicchio, 1T fried shallots, 1T walnuts, 1T hemp seeds, a little well-dried dates, (dressing) zest of 2 oranges and the juice of 1, plus 1T balsamic glaze, 1T balsamic vinegar, 3T olive oil, a pinch each of salt and pepper

1. Make the dressing. Grate the zest of 2 oranges and mix with the juice of 1, plus 1T balsamic glaze, 1T balsamic vinegar, 3T olive oil, and a pinch each of salt and pepper. 2. Pull the leaves off the radicchio, slice them long, and lay them on a plate. Pour over the dressing from step 1. Add a scoop of ricotta cheese and grated grana padano cheese. 3. Top with hemp seeds, crushed walnuts, and a little crispy dried dates. I meant to finish it off with a drizzle of balsamic glaze, but I forgot.

Inspired by @antoninapaker