Step 1

Chop the radicchio into ribbons. First, cut the head in half and lay flat to chop from the top down in 1/4 inch cuts. Finishing when the red leaf stops. Continue on both heads of radicchio.

Step 2

Place the chopped ribbons of radicchio into a bowl of cold water for 15 minutes to help reduce the natural bitterness. Chop the leaves of spinach (remove stems) into similar ribbons and set them aside.

Step 3

In a medium bowl combine the Koroneiki EVOO, salt and pepper. After draining the radicchio well, transfer to the bowl of olive oil and mix using your hands. Lightly crush/massage the radicchio with this seasoned oil to coat. This helps to reduce bitterness and softens the texture. Add in the spinach and lightly toss.

Step 4

Plate the radicchio and spinach. Arrange the citrus segments on top and sprinkle liberally with the toasted pepitas. Give a final drizzle of Koroneiki to finish.