What an unbeatable flavor combo, oil-cured black olives and fresh orange segments. PBS’s Lidia Bastianich told us on the show that this recipe is Sicilian, though we notice that the Provence region of France uses the same combination of flavors. (Their olives have a slightly different flavor.) Add the fresh crunch and color of radicchio and you have a terrific salad to begin or end your holiday meal. While it’s great for Thanksgiving, we’d serve this with a chicken breast for lunch, too.
