My buddy Jim – he’s kind, he’s smart and he’s one heck of a good guy. Just when I thought I couldn’t possibly like him any more, he made me his family’s radicchio salad.
Radicchio is a leaf vegetable with white veins. It has a bitter taste, but becomes more mellow in the fall. Jim’s family grew radicchio and onions in their garden – which is why it became their family go-to salad. YAY for us! Before we get started, I must point out that the olives and peperoncini’s are optional (just in case you feel about olives, how I feel about raisins – eww. Actually, more like EWW!)
- One head of radicchio
- One quarter of a small to medium sized sweet onion
- 5 garlic stuffed olives (optional)
- 2 seeded peperoncini peppers (optional)
- 3:1 ratio of – Olive oil : WHITE vinegar
- Salt and fresh ground pepper to taste (but don’t be too shy with the S&P)
- Peel the leaves off of the core (the core is inedible), and chop them in such a way that you have some of the red and white on each piece. The red is bitter, and the white is more sweet. This ensures consistency in each delicious bite.
- Chop the onion and olives into thin slices.
- Seed, and chop (very finely) the peperoncini.
- Mix all the above in a bowl.
- In a seperate dish, mix 3 parts olive oil and 1 part white vinegar (I used 3 tbsp to 1 tbsp). Add to salad.
- Add Salt and pepper right on top, and toss together.
I know what you’re thinking. You’re thinking that if you omit the olives and peppers, it’s just a radicchio and onion salad. Yes, it is – but the radicchio is flavorful enough, along with the vinaigrette, salt and fresh pepper…yum. It’s now my go-to salad!
Here’s the thing, this salad breaks a few of my ‘rules’. If a salad has too much dressing, it’s gross. I can’t eat it. This salad is more forgiving in that way; I actually prefer it a little heavier on the dressing, than I normally would. The other twist (for my palette) is the salt factor. I don’t usually add salt to my food – but this tastes amazing with a good extra shake of the ol’ sodium. It’s almost slaw-ish, and it’s ALWAYS delish-ish. It’s redicchiolously good.
This radicchio salad doesn’t only taste great, it’s simple and pretty too. Jim’s salad with some buttered baquette, would make a lovely summer meal.
Make it. Eat it. Tell somebody about it! If you see my buddy Jimmy on the street, he can be a little shy, so don’t hug him, because trust me, you’re going to want to.
P.S. Hey lettuce – if you have a baby and give it a radicchiolous name… don’t be surprised when people make fun of it.
Edited by Sarah Kistler