Serves a Crowd

Radicchio Salad

December  8, 2015
Photo by Alpha Smoot
Author Notes

This is one of those salads that hits all four flavors—bitter, salty, sweet, sour—equally. It's beautiful whether you use just one type of radicchio or a variety. It's a very wintry dish, but one I sometimes miss in the summer. —Sara Jenkins

  • Serves 6 to 8
  • 1 1/2 pounds radicchio (about 1 head), ideally Treviso, but any will do. I also like to add exotic varieties like the white with red speckles (Castelfranco), but this is more about the look than the flavor. A simple round head of radicchio will do.
  • 1/4 cup pitted dates
  • 4 ounces feta cheese (I love French sheep's milk feta, if you can find it)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lime juice (I think this is 1/2 to 1 whole lime)
  • 1 teaspoon Aleppo pepper (to taste)
  • Salt and pepper, to taste
In This Recipe
  1. Separate the leaves of the radicchio. Rinse and dry thoroughly. I like to cut the leaves no smaller than lengths of 3 inches. Slice the dates into long slivers and sprinkle over the radicchio. Sprinkle a pinch of salt and the Aleppo pepper then drizzle the olive oil over. Squeeze the lime juice and crumble the feta cheese over everything, and grind pepper freshly from a pepper mill. Toss, serve, and eat immediately.

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