Ingredients

Adjust Servings:

	2 Blood Oranges (navel works, too), peeled and cut into rounds of ½-inch chunks
	1 cup Chicories (escarole, endive, Treviso, or radicchio), large leaves chopped into 1-inch pieces
	1 small Red Onion , sliced as thinly as you can
	½ cup Walnuts pieces, toasted in a skillet until aromatic
	½ cup coarsely chopped pitted green Olives , such as Castelvetranos or Lucques
	½ cup Italian Parsley leaves
	¼ cup Mint leaves, torn
	¼ cup extra-virgin Olive Oil
	1 tablespoon Sherry Vinegar
	1 tablespoon freshly squeezed Lemon Juice
	½ teaspoon Kosher Salt
	6 cranks Black Pepper

Grains with blood oranges, walnuts, and chicories recipe

Name: Grains with blood oranges, walnuts, and chicories recipe
Yield: 6 Servings
Ingredients: Blood Oranges: 2; Chicories: 1 cup; Red Onion: 1 small; Walnuts: ½ cup; Olives: ½ cup coarsely chopped pitted green; Parsley: ½ cup Italian; Mint: ¼ cup; Olive Oil: ¼ cup extra-virgin; Sherry Vinegar: 1 tablespoon; Lemon Juice: 1 tablespoon freshly squeezed; Kosher Salt: ½ teaspoon; Black Pepper: 6 cranks

Serves 6
Medium

Ingredients

2 Blood Oranges
1 cup Chicories
1 small Red Onion
½ cup Walnuts
½ cup coarsely chopped pitted green Olives
½ cup Italian Parsley
¼ cup Mint
¼ cup extra-virgin Olive Oil
1 tablespoon Sherry Vinegar
1 tablespoon freshly squeezed Lemon Juice
½ teaspoon Kosher Salt
6 cranks Black Pepper

Directions

Cook the grains up to two days ahead and store them in the fridge until you’re ready to make this recipe. You could also sear or grill the chicories for extra smoke factor. Or add other winter citrus. Yum.

Steps

1 Done	Put it Together and Serve In a large serving bowl, combine the grains, oranges, chicories, onion, walnuts, olives, parsley, mint, oil, vinegar, lemon juice, salt, and pepper. Toss, toss, toss!
2 Done	Taste to make sure everything is well mixed and then serve. Store leftovers in the fridge for up to 2 days.