This recipe is dropped at you in partnership with The California Olive Committee.
Radicchio is such a wonderful vegetable on the desk, however these vibrant purple leaves are so bitter that it may be difficult to determine find out how to work them right into a recipe.
Here’s one concept: a lightweight, however satisfying salad stuffed with buttery California inexperienced ripe olives, nutty chickpeas, salty Parmesan cheese, and a candy balsamic French dressing.
All these flavors and textures steadiness the radicchio, making a colourful, elegant – and fast! – seasonal salad on your dinner desk.
Radicchio is a member of the chicory household together with endive, escarole, and puntarelle. It appears to be like just like a small head of purple cabbage and may vary from fist-sized to soft-ball-sized. Look for it close to the cabbages and leafy greens on the grocery retailer.
Buy heads of radicchio that really feel very agency and tight when gently squeezed and that really feel heavy for his or her dimension. Avoid heads that seem like they’ve been battered about or that really feel delicate or wilted — it is a signal that the radicchio is outdated or has been poorly dealt with throughout transit.
Back dwelling, retailer your radicchio within the crisper drawer. Individual heads will maintain nicely for a number of weeks.
The California inexperienced ripe olives are a key participant on this salad. Not solely do they give the impression of being oh-so-lovely towards the purple of the radicchio, however they add a candy, buttery taste that makes a pleasant counterpoint to the leaves themselves. Plus, they arrive already pitted, which makes prepping them for this salad a breeze.
Did that California produces over 95% of the olives grown within the United States? What’s neat is that California Ripe Olives aren’t grown on mechanically run, industrial farms. In reality, multi-generation farming households work arduous to deliver high-quality olives from the grove to your pantry.
When it comes time to grate your Parmesan cheese, use a Microplane grater or the best holes in your cheese grater. This creates skinny, ethereal strands of cheese that soften into the salad and assist taste each chunk.
Radicchio Salad with Green Olives, Chickpeas, and Parmesan Recipe
This recipe works finest with finely-grated parmesan cheese, grated on a microplane or on the best holes of your cheese grater.
If you possibly can’t discover radicchio, substitute frisee, endive, or one other bitter inexperienced.
During the summer time, attempt grilling the quartered heads of radicchio earlier than slicing them into items for the salad. Grilling brings out sweetness within the radicchio!
- 1/four cup sunflower seeds
- 1 massive or 2 small heads radicchio (10 to 12 ounces)
- 1 16-ounce can California inexperienced ripe olives, drained, rinsed, and roughly chopped (6 ounces or 1 1/three cup dry olives)
- 1 16-ounce can chickpeas, drained and rinsed
- 1 cup finely grated Parmesan cheese
- three tablespoons balsamic vinegar
- four tablespoons olive oil
- 1/four teaspoon salt, plus extra to style
- 1/eight teaspoon fresh-ground black pepper, plus extra to style
1 Toast the sunflower seeds: Add the sunflowers seeds to a small, dry skillet. Toast over medium warmth, stirring sometimes, till the seeds look toasted across the edges and scent aromatic.
Transfer the seeds to a bowl to chill. (Sunflower seeds may be toasted a number of days prematurely and stored in an hermetic container at room temperature till wanted.)
2 Prepare the radicchio: Peel away and discard a layer or two of the outer leaves if they’re wanting wilted or battered. Cut the top of radicchio into quarters by way of the foundation. Trim away the foundation.
Cut every quarter cross-wise into strips 1- to 1/2-inch thick. Transfer to a big mixing bowl.
three Add the chopped inexperienced olives, chickpeas, and three/four cup of the cheese to the bowl with the radicchio.
four Make the dressing and toss the salad: Whisk collectively the French dressing of balsamic vinegar, olive oil, salt, and pepper. Pour over the salad and toss gently till the components are evenly coated. If the cheese clumps collectively, break it aside with a spatula and stir in.
5 Let the salad stand no less than 10 minutes or as much as an hour. This offers the flavors time to mix and mellow.
6 Serve the salad: Taste a forkful of the salad and add further salt and pepper, if wanted. Serve the salad on particular person plates or one shared platter. Top with the remaining cheese and the toasted sunflower seeds.
This salad is finest served inside an hour of preparation, however leftovers are fairly good for a number of days and make a fantastic lunch salad. Store in an hermetic container within the fridge.
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