Instructions

1. Chop the scallion and place it in a small bowl. Cover with the vinegar, 1/2 tsp of salt and stir well. Let sit at least 10 minutes
2. Using a knife, slice the radicchio into 1/2 inch ribbons and let soak in water five minutes. Spin and drain very well then place in a bowl.
3. Using a very sharp knife, slice away the skin and the white pith from the orange. Cut it into slices, and then into chunk. Tip all the pieces, and any juices, on top of the cut radicchio.
4. When ready to eat at the scallions with the vinegar, and enough oil to taste. Toss and adjust for seasoning. You don't really need that much olive oil, since you also have the juice from the oranges.
5. You may be tempted to add other things like black olives or chopped toasted hazelnuts. But for this salad, simple is best. Just keep it like this, where all the flavors really come together perfectly.