15 minutes
A vibrant and flavorful salad featuring the boldness of radicchio and the zing of ginger, dressed in a tangy vinaigrette.
Young Ginger, Peeled, thinly sliced
0 oz
Radicchio, Cored, cut into wedges
0 lb
tablespoons
teaspoons
tablespoons
tablespoons
Flaky Sea Salt
to taste
Black Pepper, Coarsely ground
to taste
1. Prepare Ginger
Peel 2 ounces of young ginger and slice it thinly, using a Benriner or a sharp knife.
2. Prepare Radicchio
Core 1½ pounds of radicchio and slice each head into 8 wedges. Toss the radicchio wedges with the ginger slices in a large bowl.
3. Create Vinaigrette Base
Whisk together ¼ cup of balsamic vinegar with a teaspoon of sugar until the sugar dissolves.
4. Enhance Vinaigrette
Whisk in ¼ cup of lemon agrumato oil and another ¼ cup of extra virgin olive oil. Season with a pinch of flaky sea salt and a generous amount of coarsely ground black pepper.
5. Toss Salad
Pour the prepared vinaigrette over the radicchio and ginger mixture. Toss the salad thoroughly, ensuring each piece is evenly coated.
6. Serve the Salad
Serve the salad with the remaining vinaigrette on the side, allowing guests to add more if desired.
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