Romaine and Radicchio Salad

By • November 16, 2010 1 Comments



Author Notes: Here is a colorful, festive salad for your holiday table!Anthony Chiffolo

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Serves 8-12

  • 1 bunch romaine
  • 2 heads radicchio
  • 1 cucumber (unpeeled)
  • 4 large beefsteak tomatoes
  • 1 handful red Kalamata olives, pitted
  • Balsamic vinaigrette
  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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