Crisp Radicchio and Ginger Salad with Balsamic Lemon Dressing

1. Slice Ginger

Take your peeled ginger and slice it as thinly as possible. Using a Japanese mandoline, or benriner, will give you paper-thin slices that distribute evenly and infuse the salad with a gentle heat. If you don’t have a mandoline, a sharp knife will do just fine—just take your time to make sure the slices are very thin.

2. Prepare Radicchio

Place the radicchio wedges and the sliced ginger into a large bowl. The vibrant colors alone will make this step delightful.

3. Make Balsamic Lemon Dressing

In a small bowl, whisk together the balsamic vinegar and sugar until the sugar dissolves completely. This step is crucial as it ensures the dressing is smooth and well-balanced in flavor.

4. Finish Dressing

Gradually whisk in the lemon agrumato oil (or extra virgin olive oil with lemon zest) and the additional extra virgin olive oil. This combination creates a luxurious and fragrant dressing that complements the bitterness of the radicchio and the spiciness of the ginger.

5. Season Dressing

Season your dressing with a generous pinch of Maldon sea salt and a few good grinds of coarsely ground black pepper. This adds the final touch of seasoning that brings the whole salad together.

6. Toss Salad

Pour half of the tangy vinaigrette over the radicchio and ginger in the large bowl. Toss the salad gently but thoroughly, ensuring that every piece is coated with the dressing. The remaining vinaigrette can be served on the side, allowing each guest to add more to taste.