Radicchio Salad with Olives and Parmesan
If you're searching for a show-stopping winter salad, look no further than this radicchio salad recipe. This colorful salad pairs the slightly bitter crunch of radicchio with buttery Castelvetrano olives, salty Parmesan, and a tangy-sweet balsamic dressing. Whether you’re looking to jazz up your holiday table, or weeknight meals, this delicious salad is as easy to make as it is stunning to serve.
Servings: 4
Ingredients
- 1 small head red radicchio
- 1 endive cut into ¼ inch crosswise slices
- 1 cup Castelvetrano olives preferably pitted, brine reserved
Dressing
- 3 Tablespoons extra-virgin olive oil
- 1 ½ Tablespoon aged balsamic vinegar
- Juice of a lemon
- 1 ½ Tablespoon honey or maple syrup optional
Other ingredients
- 2 ounces Parmesan or Pecorino cheese
- Flaky salt and freshly ground black pepper
- Optional: Orange segments or a sliced pear
Instructions
- Core the radicchio and discard any browned outer leaves. Cut into bite-sized pieces and put them in a large bowl along with the endive.
- Pit the olives, if using whole olives. I do this by smashing them lightly with the flat end of a knife. If using already pitted olives, cut each olive in half. Add the olives to the bowl with the radicchio and endive.
- Whisk together the olive oil, balsamic vinegar, lemon juice and 1 ½ tablespoons of the olive brine. Taste for sweetness, and add a drizzle or more of honey, if desired. Toss most of the dressing with the greens.
- Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Top with orange segments or pear slices and drizzle remaining dressing on top. Serve garnished with additional cheese if desired.
Notes
- Always taste your dressing before adding it to the salad. You can adjust the sweetness or acidity to suit your preference.
- This salad is best served immediately after tossing to maintain the crisp texture of the greens.
- Seasonal fruit like pomegranate or apple slices can add extra color and flavor.
- To maintain the freshness and crunch, store the salad greens, dressing, and toppings (like cheese and fruit) separately. Combine them just before serving.
- Store the dressing in an airtight container in the fridge for up to a week. Shake or whisk before using.