Radicchio, Citrus & Pecan Salad with Dill

Radicchio is one of winter’s most underrated vegetables. In this vibrant salad created by Lauren Hogden of Citrus Diaries, its crisp, slightly bitter leaves are balanced by juicy segments of blood orange and grapefruit. Toasted pecans add warmth and crunch, while fresh dill brings a bright, herbaceous finish.

It’s the kind of dish that instantly lifts a weeknight table — colorful, refreshing, and effortlessly elegant.

We recommend pairing it with our Sparkling Blanc de Rhône for an extra layer of brightness and polish.

Cheers!

Radicchio, Citrus & Pecan Salad with Dill

Serves: 4 as a starter

Ingredients

• 1 small head radicchio
• 1 ruby grapefruit
• 1 blood orange
• ⅓ cup toasted pecans, roughly chopped
• 2–3 tbsp fresh dill, torn
• 3–4 tbsp good olive oil
• Flaky sea salt, to taste
• Fresh cracked black pepper (optional)

Prep

Prep the Citrus

• Slice the top and bottom off the grapefruit and blood orange.
• Stand each fruit upright and cut away the peel and pith.
• Segment the fruit over a bowl to catch the juices.
• Reserve 1–2 tbsp of the citrus juice for the dressing

Prep the Radicchio

• Remove the core and tear the leaves into large bite-size pieces.
• If you prefer less bitterness, soak the leaves in ice water for 5 minutes, then dry thoroughly.

Assemble

• In a large bowl, combine the radicchio and citrus segments.
• Add the pecans and dill.
• Drizzle with olive oil and 1–2 tbsp of the reserved citrus juice.
• Finish generously with flaky salt and a few cracks of pepper.
• Toss gently just before serving.