Radicchio Salad with Green Olives & Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small head red radicchio
1 cup Castelvetrano olives, brine reserved
2 tablespoons extra-virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon honey, optional
About 2 ounces Parmesan or Grana Padano cheese
Flaky salt and freshly ground black pepper
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Directions: |
Directions:Core the radicchio and discard any browned outer leaves. Tear the leaves into bite-sized pieces and put them in a large bowl.
Pit the olives and cut each one in half lengthwise. Smash each lightly with the flat of a knife, to flatten. Toss the olives with the radicchio, massaging the leaves lightly with your hands.
Whisk together the olive oil, balsamic vinegar, and 1 tablespoon olive brine. Taste for sweetness, and add a drizzle or more of honey if desired. Toss the dressing with the radicchio.
Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Serve within an hour, garnished with additional cheese if desired. |
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Number Of
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Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: And yet the salad itself is so simple — just a handful of ingredients. Here it is, for your own adult enjoyment. The olives should be Castelvetrano olives, which are lighter and not so pungent. Use the sweetest, richest balsamic you can for the dressing, as it should be rather sweet. If you don't have great balsamic, no worries — add a drizzle of honey to boost the sweetness. On the cheese: Any savory hard white cheese should work well. The restaurant used Manchego; I've made this with Parmesan.
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