Radicchio Salad with Parmesan Balsamic Vinaigrette
No #saddesklunch here.
by Erin Henderson
Winter salads are the best salads.
Sturdy kale, bitter-sweet chicory, earthy root vegetables, and juicy citrus all are in peak season right now, and in my mind and mouth, are the drawing board for creative and delicious combinations. And their robust nature means they age well, often even tasting better the next day.
You may also like: Festive Red Salad
This salad, in which I mix the popular purple radicchio with Castelfranco – the charmingly pale green chicory that is speckled with pink – and a few Castelvetrano olives for a simple, and simply delicious salad to accompany richer braises and roasts that could use a little jolt of freshness.
Radicchio Salad with Parmesan Balsamic Vinaigrette
I've adapted this recipe from one I found years ago on foodandwine.com where the chef mixes spanish Manchego into his dressing. I've doubled down on that idea by blending in Parmesan after layering in garlic. This will make more dressing than you need, but it keeps well in the fridge for about a week.
Sadly, pink radicchio (La Rosa del Veneto) is impossible to find in Toronto, but if you get your hands on some, by all means use it here.
Makes: at least 8 cups (this depends on the size of radicchio)
Chef level: easy
Ingredients:
- ¼ cup Balsamic vinegar
- ¼ cup sherry vinegar
- 1 clove garlic, peeled and gently crushed but left whole
- 1 head purple or Treviso radicchio, chopped
- 1 head Castelfranco radicchio, chopped
- 1 cup pitted Castelvetrano olives, roughly chopped
- 1/2 cup walnuts, toasted and chopped
- ¾ cup extra virgin olive oil
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp honey
- ¼ cup Parmesan grated
- ½ cup Parmesan, shaved into strips
How to Make It:
- Combine balsamic and sherry vinegars and add in the whole, crished garlic clove. Set aside and allow to steep for 20 minutes.
- Meanwhile, mix the two radicchios, olives and walnuts in a large bowl. Using a Y peeler, shave the Parmesan into thick strips and add to the salad.
- Remove the garlic clove and discard from the vinegar mixture. Add the salt, pepper, honey, oil, and grated Parmesan to the vinegars. Pour into a blender, or use an immersion/hand held blender so blitz the dressing until smooth and emulsfied.
- Pour the dressing over the salad (you won't need all of it!), toss well, and serve.
Wine Pairing
My preference is to pair a high acid, lightly herbal white wine to offset the bitterness of the chicory, and stand up to the tang of the vinaigrette. Verdicchio, a white wine from the Marche is a terrific match.
