20 minutes
A vibrant salad that pairs the slightly bitter radicchio with the nutty parmesan cheese, finished with a tangy balsamic vinaigrette. It's a simple yet sophisticated salad that works equally well as a light lunch or an appetizer.
Radicchio, cut into bite-sized pieces
cups
cup
Parmesan Cheese, microplaned
cup
Toasted Almonds, Roughly Chopped
cups
tablespoons
teaspoons
Garlic, microplaned
clove
1. Make Dressing
Combine the olive oil, balsamic vinegar, dijon mustard, microplaned garlic and a pinch of salt in a container with a tight-fitting lid. Shake vigorously until well combined. The mustard will help emulsify the vinaigrette, giving it a creamy consistency and making it easier to coat the salad evenly.
2. Dress Salad
Place the drained lettuce, toasted almonds, and freshly grated parmesan in a large bowl. The cheese will add a salty, savory note that contrasts nicely with the tartness of the radicchio and the sweetness of the balsamic vinaigrette. Pour about a third of the balsamic vinaigrette over the salad ingredients. Toss gently to coat everything evenly. Try a bit of the salad and see if it needs more dressing or a bit more salt. The goal is to strike a balance between the bitter radicchio, salty parmesan, and tart balsamic vinegar. Divide between plates and serve.
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