A fresh salad this time of year always appeals, especially it has a bit of body. This recipe is adapted from one in Deborah Madison's cookbook, Vegetable Literacy. The dressing is a bit different, and I added toasted almonds and clementine slices. I love how the sweetness of the citrus balances the bite of radicchio. —Nina Sparling
Quarter the radicchio and remove the tough base of the stem. Finely slice crosswise and place in a wide bowl. Chop up the hardboiled egg and add. Peel the clementines and slice crosswise, pulling the discs into segments.
for the dressing
Mix all the ingredients together, either by vigorously whisking or shaking in a jar (with the lid screwed on tightly).