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
Ingredients
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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.
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1/4 cup
pitted dates
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4 ounces
feta cheese (I love French sheep's milk feta, if you can find it)
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1/4 cup
extra virgin olive oil
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2 tablespoons
lime juice (I think this is 1/2 to 1 whole lime)
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1 teaspoon
Aleppo pepper (to taste)
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Salt and pepper, to taste
Directions
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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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