Why this recipe works we often cook radicchio to mellow out the sharp, pleasantly bitter flavor of this vibrant red-and-white sphere, but it’s also a welcome raw addition to many dishes, including this simple textured salad. Here it’s paired with a bright honey-mustard vinaigrette, peppery arugula, sweet, sliced apple, nutty Parmesan cheese, and toasted almonds. To soften the lightly fibrous texture of the radicchio, let it sit in the dressing for 15 minutes before tossing it with the rest of the ingredients. The easiest way make thin Parmesan shavings is with a sharp vegetable peeler.
SERVES: 4
TOTAL TIME: 30 minutes
INGREDIENTS:
- 3 tablespoons honey
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
- 5 tablespoons extra-virgin olive oil
- 1 head radicchio (10 ounces), halved, cored, and cut into 1-inch pieces
- 1 apple,cored, halved, and sliced thin
- 2 ounces (2 cups) baby arugula
- 2 ounces Parmesan cheese, shaved
- ¼ cup almonds, toasted and chopped
INSTRUCTIONS:
- Whisk honey, vinegar, mustard, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. While whisking constantly, slowly whisk in oil until combined. Fold in radicchio and let sit until slightly softened, about 15 minutes.
- Add apple, arugula, and Parmesan to radicchio mixture and toss to combine. Season with salt and pepper to taste. Transfer to serving platter, sprinkle with almonds, and serve.
VARIATION:
RADICCHIO SALAD WITH PEAR, PARSLEY, AND BLUE CHEESE:
- Substitute balsamic vinegar for white wine vinegar, 1 ripe pear for apple, 1 cup fresh parsley leaves for baby arugula, ½ cup crumbled blue cheese for Parmesan, and chopped toasted pistachios for almonds.
