This salad is a favorite of the Food52 online community because it tastes like it takes much more work than it really does. Flavoring the vinegar by soaking an onion in it results in a deeply flavorful vinaigrette, with none of the harshness that can often come from raw onion. Food52 executive editor Kristen Miglore adapted the recipe from the Toro Bravo cookbook by John Gorham and Liz Crain.
Slideshow: More Green Salad Recipes
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 red onion, chopped
3 heads of radicchio (2 pounds)—halved, cored and chopped into 1-inch
1 tablespoon honey
3/4 cup extra-virgin olive oil
6 ounces Manchego cheese, shredded (1 1/2 cups)
How to Make It
In a large bowl, combine the balsamic vinegar, sherry vinegar and onion. Let stand at room temperature for 1 hour.
In another large bowl, cover the radicchio with ice water and let stand for 15 minutes. Drain and dry well.
Remove the onion from the vinegar; discard the onion. Whisk the honey and olive oil into the vinegar and add the radicchio and 1 cup of the Manchego. Season with salt and pepper and toss to coat evenly. Mound the radicchio on a serving platter, top with the remaining Manchego and serve.
White wines from northern Italy usually have quite a bit of acidity, which helps them pair with salads dressed in tangy vinaigrettes.
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