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Radicchio Salad with Green Olives & Parmesan Recipe

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This recipe for Radicchio Salad with Green Olives & Parmesan, by , is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deidrea McGlown

Category:
Category:

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

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.

Number Of Servings:
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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