This recipe is a variation of one I devised at the Green Market in Chicago several summers ago. One of the local farmers was selling early summer radicchio and zucchini blossoms, so I added toasted pistachios for a purple, green and gold salad, dressed with good olive oil and a special sherry vinegar. In midsummer this year, the colors remain the same but with sweet corn instead of the zucchini flowers and the addition of caramelized shallots. - Cinzia900 —Cinzia900
Test Kitchen Notes
Paint a portrait of summer in garnet, gold and green. This really lovely salad satisfies most any craving. It's sweet, salty, bitter, sour—but balanced all around. Pedro Ximenez is exquisite to be sure, but any fine sherry vinegar will do nicely here. This salad is substantial enough to be your supper, so let it shine as a main course. It's both casual and elegant without trying too hard (make it for friends on a weeknight, and they'll say the same of you). —Lauren Utvich
8 shallots, medium size, sliced thin or early summer onions
2 tablespoons good olive oil, for cooking the shallots or onions
3 tablespoons Sherry Vinegar (SoTaroni Vinagre de vino Pedro ximenez gran reserva)
6 tablespoons good olive oil
6 corn ears, cooked and sliced off the cob
3/4 cups pistachios, roughly chopped and toasted
radicchio, large (or 2 medium), cut in half and sliced thin
1 pinch sea salt
1 pinch black pepper, fresh ground
In This Recipe
Heat olive oil to medium, add shallots or onions, cook until slightly crispy, but not burnt or dried out. Spoon into large salad bowl.
Add sherry vinegar (SoTaroni Vinagre de vino Pedro Ximenez Gran Reserva), salt and pepper and whisk in remaining olive oil; add corn and mix well. Add additional salt and pepper if needed.
Mix in the sliced radicchio and the pistachios and toss.
Grilled shrimp can be added to turn this into a main course in the summer.