This recipe, adapted from the Toro Bravo cookbook, introduces a very brilliant way of adding kick to the dressing. By chopping a red onion and letting it sit in a vinegar and honey mixture for 10 minutes, you are adding the onion zing to the dressing without actually adding the onions. You then put away your onions for tomorrow’s sandwich, and use the marinated vinegar in the salad. So good!
Radicchio and Parmesan salad
- 2-3 heads radicchio
- 1/4 cup balsamic vinegar
- 1/4 cup red wine or sherry vinegar
- 1 red onion. chopped
- 1 tablespoon honey
- 3/4 cup olive oil
- 1 1/2 cups parmesan, finely grated and divided
- Salt and pepper
Chop the onion and place in a bowl with the 2 vinegars and the tablespoon of honey. Let sit for 15 minutes at room temperature.
Remove the onions from the vinegar and keep in the fridge for another use. Add the salt and pepper to the vinegar, then slowly whisk in the oil.
Remove the cores from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a bowl of chilled water and let sit for 15 minutes to remove any bitterness. Strain and spin in a salad spinner until dry.
Toss the radicchio with the salad dressing using your hands. Add 1 cup of parmesan and mix again. Top with the extra half-cup parmesan to serve.