A radicchio salad is the perfect first course for a winter meal. Radicchio — beautifully magenta, leafy, and cabbage-like — offers up a pleasing vegetal bitterness around which to assemble other delicious flavors.
Charring the radicchio takes down the bitterness a notch, introducing some smoky notes, and extending its virtues into lots of wintery options. You could try a small plate of charred radicchio with just a sprinkle of good olive oil, a crack of pepper, and a dash of salt. Or you could go a bit further with this Charred Radicchio Salad recipe from TABLE Magazine Contributing Editor Anna Franklin. It is simple but filled with flavor.
Anna found the beautiful radicchio she used here at Coldco Farm, where Joddo Ends grows unusual and heirloom varieties of Italian lettuces.
COLDCO Farm Charred Radicchio Salad Recipe
1 head radicchio from COLDCO Farm
2 tbsp Liokareas olive oil
1 pinch sea salt
1 pinch fresh cracked black pepper
1/4 cup shaved Parmesan
- Cut radicchio in half lengthwise and brush with olive oil.
- Charr on a grill or under a broiler until the leaves are slightly blackened.
- Top with salt, pepper, and cheese.
- Serve immediately.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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