15 minutes
A refreshing salad featuring the bitterness of radicchio and the zing of young ginger, dressed in a sweet and tangy vinaigrette.
Young Ginger, peeled, thinly sliced
0 oz
Radicchio, cored, cut into wedges
0 lb
0.25 fluid ounces
teaspoons
0.25 fluid ounces
0.25 fluid ounces
to taste
Black Pepper, coarsely ground
to taste
1. Prepare the Ginger and Radicchio
Peel and thinly slice 2 ounces of young ginger. In a large bowl, toss the ginger with 1½ pounds of radicchio, which has been cored and cut into 8 wedges per head.
2. Mix the Vinaigrette
Whisk together ¼ cup of balsamic vinegar and 1 teaspoon of sugar in a small bowl until the sugar has dissolved. Gradually whisk in ¼ cup of lemon agrumato oil and another ¼ cup of extra virgin olive oil.
3. Season the Vinaigrette
Season the vinaigrette with Maldon salt and coarsely ground black pepper to taste.
4. Dress the Salad
Toss half of the vinaigrette with the radicchio and ginger in the large bowl, lightly coating the leaves.
5. Serve the Salad
Serve the salad with the remaining vinaigrette on the side for additional seasoning to taste.
Choose heads of radicchio that are firm with deep purple-red leaves. Smaller heads are milder and fresher, contributing to a crisp texture and vibrant color in the salad.
Create a dressing that complements the radicchio with high-quality olive oil, mild vinegar or citrus juice, and a touch of honey or agave.
Soak radicchio leaves in ice water for 10-15 minutes to temper the bitterness, then dry thoroughly before use.
Enhance the salad with toasted nuts or seeds for a crunchy element and added flavor depth.
Use a microplane to finely grate ginger, ensuring even flavor distribution. For extra zing, add some ginger juice to the dressing.
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