Creo Salad Recipe

Wash and dry the radicchio and arugula thoroughly. Tear radicchio into 1–2-inch bite-sized pieces. Place arugula in a large mixing bowl.

Trim the fennel bulb, reserve a few fronds for garnish, and slice the bulb very thinly (use a mandoline if available) into about 1 cup total. Add to the bowl with arugula.

Core the green apple and slice very thinly (about 1/8-inch). To prevent browning, toss apple slices briefly with 1/2 teaspoon lemon juice if desired, then add to the bowl.

Peel and thinly slice the shallot into rings. Separate rings and add to the bowl so they’ll lightly marinate in the dressing.

Emulsify Dressing

In a small bowl or jar, combine 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning — add a touch more honey for sweetness or vinegar for brightness. Set aside.

Combine 1/4 cup fresh blood orange juice, 1 tsp granulated sugar, and 1 tsp red wine vinegar in a small saucepan over medium-low heat.

Bring to a gentle simmer and stir until sugar dissolves. Stir in 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and simmer 30–60 seconds until slightly thickened to a syrup consistency. Remove from heat and season with a pinch (1/8 tsp) of salt. Allow to cool; sauce will thicken more as it cools.

In a small bowl, combine 1/4 cup toasted chopped pistachios with 1 tsp Calabrian chili paste. Mix until the nuts are evenly coated. Reserve a tablespoon for finishing the plate and keep the rest for sprinkling over the salad.

Pour the house dressing over the bowl with arugula, radicchio, fennel, apple, and shallot — start with about three-quarters of the dressing and gently toss with clean hands or salad tongs until evenly coated. Add more dressing if needed; the greens should be lightly dressed, not saturated.

Arrange dressed greens on a serving platter or divide among 2–3 plates (see servings). Fan or scatter the thin neonata fish slices over the top of the salad in an even layer.

Sprinkle the Calabrian chili–pistachio mixture over the salad, concentrating a little near the fish for contrast. Scatter pecorino shavings over the top.

Drizzle the cooled blood orange sauce in a thin zigzag over the salad and around the plate for bright, sweet-tart accents. Finish with a light grind of black pepper and a few reserved fennel fronds for garnish.