Secret recipe to make yummy Radicchio And Parmesan Salad

This Radicchio And Parmesan Salad recipe, adapted from the Toro Bravo cookbook, introduces a very brilliant way of adding kick to the dressing. By chopping a red onion and letting it sit in a vinegar and honey mixture for 10 minutes, you are adding the onion zing to the dressing without actually adding the onions. You then put away your onions for tomorrow’s sandwich, and use the marinated vinegar in the salad. So good!

Radicchio And Parmesan Salad
The grill marks on radicchio – a testament to flavor in the making.

Radicchio And Parmesan Salad Recipes

Secret Recipe To Make Yummy Radicchio And Parmesan Salad 1

Radicchio And Parmesan Salad

Make a simple radicchio and parmesan salad with a few ingredients. First, wash and separate the radicchio leaves. Drain well. Then, toss with lemon juice, salt, and olive oil. Shave the Parmesan over the leaves. Top the radicchio with a sprinkle of salt and pepper. Serve immediately. Variations: This salad is great with chicken or fish.
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Course: Salad
Cuisine: French, INTERNATIONAL
Diet: Vegetarian
Keyword: parmesan, radicchio
CookingStyle: Handcrafted Cooking
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 559kcal
Author: Tracy Hilton
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  • Chop the onion and place in a bowl with the 2 vinegars and the tablespoon of honey. Let sit for 15 minutes at room temperature.
  • Remove the onions from the vinegar and keep in the fridge for another use. Add the salt and pepper to the vinegar, then slowly whisk in the oil.
  • Remove the cores from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a bowl of chilled water and let sit for 15 minutes to remove any bitterness. Strain and spin in a salad spinner until dry.
  • Toss the radicchio with the salad dressing using your hands. Add 1 cup of parmesan and mix again. Top with the extra half-cup parmesan to serve.



For the salad, prepare the arugula, tomatoes, and anchovy. Begin by dicing the larger tomatoes into thick slices. You can also slice the smaller ones into quarters or halves. Next, toss in the radicchio and arugula. Once everything is ready, serve immediately. With the anchovy vinaigrette, add the sliced tomatoes, avocado, and onion. Spread the dressing over the leaves and enjoy a tasty, satisfying salad.
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Serving: 4servings | Calories: 559kcal | Carbohydrates: 11g | Protein: 14g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 32g | Cholesterol: 26mg | Sodium: 607mg | Potassium: 116mg | Fiber: 1g | Sugar: 8g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 457mg | Iron: 1mg

Alternative Method: Grilled Radicchio and Parmesan Salad

Radicchio And Parmesan Salad
Grilled radicchio: a smoky twist to the classic salad.

To prepare Grilled Radicchio and Parmesan Salad, start by preheating your grill to medium-high heat, around 400°F or 200°C, ensuring the grates are clean and well-oiled to prevent sticking. Brush the quarters of radicchio with olive oil and season them with a pinch of salt and black pepper. Place them on the grill, cut side down, and grill for about 3-4 minutes until grill marks appear and the radicchio begins to wilt slightly. Carefully flip them using tongs and grill for an additional 3-4 minutes on the other side until slightly charred and tender. Meanwhile, mix balsamic vinegar and honey in a small saucepan, heating over medium-low heat until slightly thickened, about 3-4 minutes. Remove from heat and whisk in extra virgin olive oil. Place the grilled radicchio quarters on a serving platter, drizzle with the balsamic honey dressing, and generously sprinkle shaved Parmesan cheese over the top. Garnish with fresh basil leaves for color and freshness. Serve immediately while warm and enjoy your Grilled Radicchio and Parmesan Salad.

Tips for making Radicchio And Parmesan Salad

Radicchio And Parmesan Salad
Parmesan, the crowning glory of our grilled radicchio salad.

Serving Suggestions

I like to serve this salad stuffed inside hollowed out tomatoes or bell peppers as an antipasto course. The vibrant red veggies make a nice contrast to the purple radicchio leaves. You can also stuff it into endive boats for an elegant presentation.

This salad also shines when placed atop pizza fresh out of the oven. The tangy vinaigrette and crispy radicchio cut through the richness beautifully. And it makes a fantastic bed for seared scallops or grilled shrimp, with the charred flavors playing off the bitterness.

Cooking Tips

Radicchio And Parmesan Salad
A salad that steals the spotlight – grilled radicchio and parmesan

I find that giving the radicchio a quick grill or char before chopping it can mellow out some of its bitterness. Just be careful not to blacken it too much! I made that mistake once and it was far too acrid and unpleasant.

When making the dressing, I love using both lemon juice and good quality balsamic vinegar to strike the right balance of acidity. This helps cut through the richness of the cheese beautifully. And don’t even get me started on the parmesan – it absolutely must be the good, authentic stuff grated fresh off the block! No shortcuts with pre-grated parm allowed!

Some of my other favorite add-ins are toasted pine nuts, crisp apple slices, or even fresh figs when they’re in season! I’ll often finish it with a nice drizzle of fruity olive oil and freshly cracked black pepper too.

FAQs Radicchio and Parmesan Salad

 Radicchio And Parmesan Salad
Elevate your salad game with our grilled radicchio masterpiece.
  • Can I make this salad ahead of time for a party?Yes, you can prepare the grilled radicchio and dressing in advance, but assemble the salad just before serving to maintain its freshness and texture.
  • How should I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. Reheat the grilled radicchio briefly on the grill or in a hot oven to revive its flavors and texture.
  • Can I use a different type of cheese if I don’t have Parmesan? While Parmesan is the classic choice, you can experiment with other hard cheeses like Pecorino Romano or Asiago for a similar effect.
  • Is it possible to make the balsamic honey dressing less sweet? Certainly! Adjust the sweetness of the dressing by reducing the amount of honey or adding a splash of white wine vinegar to balance it out to your taste.
  • Can I grill radicchio indoors if I don’t have an outdoor grill? Absolutely! Use a grill pan or a cast-iron skillet on the stovetop to achieve those beautiful grill marks and smoky flavors.
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I hope you all enjoyed learning how to make my easy yet show-stopping radicchio and parmesan salad! As I wrap up this blog post for Food and Meal, I want to reiterate just how versatile this recipe is thanks to its bold, complex flavors.

Feel free to get creative with how you incorporate this salad into a variety of dishes – stuffed in veggies, piled atop flatbreads and pizza, paired with grilled meats and seafood, served alongside Italian classics like risotto or osso bucco, or simply enjoyed on its own as a refreshing starter.

Don’t be afraid to experiment with different add-ins as well to make this salad your own. Toasted nuts, tart fruits, peppery arugula, sweet balsamic glaze – the possibilities are truly endless!

I hope this recipe inspires you to think outside the box when cooking with radicchio. Its pleasant bitterness adds welcome depth and contrast to any plate.

I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.
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