20 minutes
A refreshing salad that's both simple and elegant, this dish pairs the slight bitterness of radicchio with the zing of young ginger, all brought together by a tangy balsamic lemon dressing.
Young Ginger, peeled
0 oz
Radicchio, cored and each head cut into 8 wedges
0 lb
cups
teaspoons
cups
Lemon Zest, grated
0 generous pinch
to taste
to taste
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.
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