In practice: Yogurt-based recipes

Radicchio salad with oranges, pistachios & yogurt vinaigrette


Selected for you this week: a refreshing salad with oranges, pistachios & yogurt vinaigrette, by Mollie Katzen. Every week, we bring you valuable quotes from around the web on yogurt.



  • 1 heaping tablespoon finely minced shallot
  • 1 teaspoon agave nectar or honey
  • 3 tablespoons orange juice
  • 1 tablespoon cider vinegar
  • ¼ teaspoon salt (rounded measure)
  • ¼ cup extra-virgin olive oil
  • ¼ cup plain yogurt (regular or Greek)


  • ½ pound very fresh radicchio (any type)
  • A handful of small arugula leaves
  • About 6 perfect, crisp romaine leaves
  • 2 oranges, sectioned
  • 1/2 cup lightly toasted pistachios

OptionalSpread a bed of yogurt and/or couscous on the plate underneath the salad, as a bed to catch the dressing (and to make this more of a light main course).


  1. Combine the shallot, agave or honey, orange juice, vinegar, and salt in a small bowl, and whisk to thoroughly blend.
  2. Keep whisking as you drizzle in the olive oil, keeping up the action until it is completely incorporated.
  3. Stir/whisk in the yogurt and mix until uniform. Cover and refrigerate until use.
  4. Have the cleaned, dried salad leaves in a large-enough bowl. Break them into bite-sized pieces as desired.
  5. Add about 6 tablespoons of the vinaigrette, tossing as you go, to thoroughly coat all the leaves. Add the orange sections toward the end, mixing them in gently so they don’t break.
  6. Sprinkle in the pistachios with the final toss, and serve pronto.
Source and copyright: Mollie Katzen

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