15 minutes
A vibrant and flavorful salad combining the spiciness of ginger, bitterness of radicchio, and sweetness of balsamic dressing.
Young Ginger, peeled
0 oz
Radicchio, cored and each head cut into 8 wedges
0 lb
cups
teaspoons
cups
to taste
to taste
1. Thinly Slice Ginger
Thinly slice the peeled ginger using a sharp knife or a Japanese mandoline for precision.
2. Toss Radicchio and Ginger
In a large bowl, toss together the radicchio wedges and the sliced ginger.
3. Prepare Balsamic Vinaigrette
In a small bowl, whisk the balsamic vinegar and sugar until the sugar is completely dissolved. Gradually whisk in the lemon agrumato oil and the extra virgin olive oil.
4. Season Vinaigrette
Season the vinaigrette with Maldon sea salt and coarsely ground black pepper to taste.
5. Dress the Salad
Pour half of the vinaigrette over the radicchio and ginger mixture, tossing gently to coat evenly.
6. Serve Salad
Transfer the salad to a serving dish and drizzle the remaining vinaigrette over the top just before serving.
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