Summer

Romaine and Radicchio Salad

November 16, 2010
Author Notes

Here is a colorful, festive salad for your holiday table! —Anthony Chiffolo

  • Serves 8-12
Ingredients
  • 1 bunch romaine
  • 2 heads radicchio
  • 1 cucumber (unpeeled)
  • 4 large beefsteak tomatoes
  • 1 handful red Kalamata olives, pitted
  • Balsamic vinaigrette
In This Recipe
Directions
  1. Wash the romaine and the radicchio and pull apart the leaves, placing them in two distinct and separate bunches.
  2. Score the cucumber with a fork (it looks decorative!) and cut into round slices. Place them in the center of a large bowl.
  3. Slice the tomatoes into wedges and build them around and on top of the cucumbers in the bowl. Th is should create a good base near the top of the bowl on which to build the romaine/ radicchio design, as follows:
  4. With the furrowed side down, and the root end pointing to the center of the bowl, create a pinwheel design of red and green, alternating the radicchio leaves with the romaine, folding in the sides to make a tight arrangement.
  5. Place the handful of olives in the center, enough to cover the variety of leaf ends.
  6. Drizzle the Balsamic vinaigrette over the salad; toss just before serving.

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