Trevisano Radicchio Salad With Satsumas, Pistachios, and Calabrian Chile Vinaigrette Recipe

This salad of bitter radicchio, sweet citrus, and salty cheese will bring some brightness to your winter.

Vicky Wasik

Why It Works

  • Fresh satsuma juice and a couple off-the-beaten-path pantry ingredients (pomegranate molasses and Calabrian chiles) give a boost to a simple vinaigrette.
  • The bitterness of Trevisano is balanced with juicy, sweet-and-sour satsuma segments.
  • Sharp and salty ricotta salata, bright fresh herbs, and crunchy pistachios round out the salad.

Winter is generally a bleak period for produce, but there are a couple of seasonal outliers that aren't root vegetables and are worth celebrating: citrus and Italian chicories. This salad balances the bitterness of Trevisano radicchio with sweet satsuma mandarins, ricotta salata, and a pile of fresh herbs. A couple of unconventional pantry items that are worth having on hand at all times brighten up a simple vinaigrette that really ties the room together.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 2 to 4 servings

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For the Vinaigrette:

  • 2 tablespoons (30ml) satsuma mandarin juice from 1 mandarin (see note)

  • 2 tablespoons (30ml) red wine vinegar

  • 1 small shallot (30g), finely minced

  • 1 tablespoon (15ml) pomegranate molasses

  • 1 tablespoon (15g) chopped Calabrian chiles

  • 1/4 cup (60ml) extra-virgin olive oil

  • Kosher salt

For the Salad:

  • 1 head (about 10 ounces; 285g) Trevisano or radicchio, leaves separated, large ones torn into 3-inch pieces, small ones left whole

  • Kosher salt

  • 3 satsuma mandarins (about 10 ounces; 285g), peeled and separated into segments

  • 1 cup (12g) fresh parsley leaves

  • 1/3 cup (55g) toasted shelled pistachios

  • 1/4 cup (3g) fresh tarragon leaves

  • 2 ounces (55g) ricotta salata, shaved


  1. For the Vinaigrette: In a small bowl, combine mandarin juice, vinegar, shallot, pomegranate molasses, and Calabrian chiles. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt.

  2. For the Salad: Place Trevisano in large mixing bowl. Drizzle half the vinaigrette into bowl, coating sides rather than pouring vinaigrette directly over the leaves. Using clean hands, toss salad to coat, adding more vinaigrette as needed until Trevisano is thoroughly coated but not dripping. Season to taste with salt. Transfer half the leaves to a large serving bowl.

  3. Push remaining Trevisano leaves to the side of mixing bowl; then add satsuma segments and parsley leaves to the bowl. Using your hands, gently toss to lightly coat with residual vinaigrette in the bowl, adding more vinaigrette if needed. Scatter half the satsuma segments and parsley leaves over the Trevisano in the serving bowl, followed by half of the pistachios, tarragon, and ricotta salata.

  4. Repeat this layering process with remaining salad components. Serve immediately.

Special equipment



If you can't find satsumas, substitute with another type of mandarin/clementine.

If you can't find Trevisano or conventional radicchio, red endive will work for this salad, as well.

Make-Ahead and Storage

Vinaigrette can be refrigerated for up to 3 days; bring to room temperature and whisk to recombine before using. The salad is best enjoyed immediately.

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Nutrition Facts (per serving)
307 Calories
24g Fat
19g Carbs
7g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 307
% Daily Value*
Total Fat 24g 30%
Saturated Fat 5g 23%
Cholesterol 9mg 3%
Sodium 419mg 18%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 12%
Total Sugars 11g
Protein 7g
Vitamin C 41mg 205%
Calcium 134mg 10%
Iron 2mg 9%
Potassium 560mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)