parmesan radicchio salad

By aubrey | drum beets
January 30, 2014
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Author Notes: a crisp radicchio with a parmesan vinaigrette. aubrey | drum beets

Serves: 2

parmesan radicchio salad

  • 2 small heads of radicchio
  • 1 tablespoon capers in brine, drained
  • 1/2 cup grated parmesan
  • 1/4 cup vinaigrette

the best vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon dijon mustard
  • 1 clove garlic, crushed
  • salt & pepper to taste
  1. in a small bowl, whisk together all vinaigrette ingredients. note: recipe will make more than needed for salad - store in a jar on the countertop and use for other salads, or as a dipping sauce for steamed artichoke or raw vegetables.
  2. trim off bottom of radicchio heads and wash and dry individual leaves.
  3. in a mixing bowl, or on individual serving plates, drizzle a liberal amount of vinaigrette over whole radicchio leaves.
  4. adding grated parmesan, gently toss salad and top with capers, a fresh crack of pepper and sea salt.

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