Radicchio Salad

By Sara Jenkins
December 8, 2015
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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
  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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