This straightforward yet tasty salad blends the bitterness of radicchio with the peppery bite of arugula, the umami of anchovies, and the vibrant acidity of lemon juice.
Radicchio, a type of leafy chicory, is known for its vibrant purple-red leaves and distinctive, slightly bitter flavor. It's rich in antioxidants and a good source of vitamins A and K, making it both a nutritious and delicious addition to salads. The salad is dressed with a light and savory mixture of olive oil, salt, and anchovies, which adds a rich umami depth to the greens. The anchovies, blended into the dressing, melt into the olive oil, infusing it with their salty, briny flavor. It’s a quick, refreshing dish that pairs beautifully with a variety of main courses or can be enjoyed on its own as a light, zesty appetizer.
There are many varieties of Radicchio but the most common found in the U.S. is Radicchio di Chioggia sold in round, compact heads with deep red, slightly bitter leaves.
Ingredients
1/2 radicchio head
1 oz of arugula
2 anchovies in olive oil
juice of half lemon
salt and pepper to taste
2 tbsp of olive oil
1/3 cup of walnuts, roughly chopped
1/3 cup of pomegrante seeds (optional)
Method
Clean and dry the radicchio. Trim the hard end of the stem and separate the leaves.
Arrange the arugula on a large serving platter. Tear the radicchio leaves into bite-sized pieces with your hands.
Scatter walnuts and pomegranate seeds over the salad.
Then, make the dressing. Combine the anchovies, olive oil, lemon juice, salt, and pepper in a blender or food processor. Blend until the mixture is smooth and uniform.
Pour the dressing over the salad and toss until everything is well coated.
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