Radicchio Salad with Caramelized Carrots and Onions

christmas christmas eve hanukkah winter radicchio salad almond carrot orange juice parsley wheat/gluten-free vegetarian side dinner

Anna Stockwell

8–10 servings

Source

Ingredients

1/2 cup sliced almonds

2 pounds carrots, cut into 4x1/2" sticks

1/2 cup olive oil, divided

2 tablespoons thyme leaves, divided

2 3/4 teaspoons kosher salt, divided

1/2 teaspoon crushed red pepper flakes, divided

2 medium red onions, cut into 1/2" wedges

2 garlic cloves, finely grated

2 tablespoons plus 1 teaspoon sherry vinegar

2 tablespoons fresh orange juice

1 tablespoon honey

1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces

4 oranges, peeled, sliced into 1/2" half moons

2 cups parsley leaves

Method

Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.

Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.

Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.