Recipes | Farm & Larder

Ingredients

• 1 large head Treviso radicchio
• ¼ cup pitted dates
• 4 ounces feta cheese
• ¼ cup extra-virgin olive oil
• 2 tablespoons lime juice
• Pinch of red pepper flakes
• Sea salt and fresh ground pepper, to taste
• 1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
• 1 red D’Anjou pear, cored and thinly sliced
• ½ cup high-quality olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, crushed
• Fresh ground pepper
• 1 head Chioggia radicchio, torn into bite-size pieces
• 4 cups mixed salad greens
• 1 orange, removed of peel and any pith, and sliced into thin rounds
• 1 blood orange, removed of peel and any pith, and sliced into thin rounds
• ½ cup top-quality olive oil
• 4 tablespoons red wine vinegar
• 4 ounces chevre cheese, crumbled
• ½ cup Marcona almonds, coarsely chopped
• Sea salt and fresh ground pepper
• 1 head radicchio, such as Chioggia, quartered
• ½ cup olive oil, plus an additional teaspoon to prep radicchio