Emerging from sodden fields at the start of fall, the ruby leaves of radicchio offer a bracing counterpoint to all the creamy stews and rich braises of the season. Since radicchio—in this case Rosso di Chioggia—is quite bitter, I love to balance it with plenty of salt and a bit of sweetness. This salad finds its equilibrium thanks to chopped cornichons and beets, as well as a classic red wine vinaigrette laced with a bit of honey.
Ingredients
For the dressing:
1 Tbsp dijon mustard
2 Tbsp red wine vinegar
1/4 cup olive oil
1/2 tsp honey
1/2 tsp kosher salt
fresh-cracked pepper
For the salad:
5 oz little gems
1 small head radicchio
2 Tbsp pepitas
6 cornichons
2 oz goat cheese
3 small beets
Directions
Whisk together the dijon, vinegar, olive oil, honey, salt and pepper. Taste and add more salt or pepper if needed.
Slice the cornichons into tiny spears, and dice the beets into 1/2" pieces. To plate the salad, peel off radicchio leaves and layer them across a platter, alternating them with butter lettuce leaves. Scatter the pickles, beets and pepitas over the top, along with crumbled goat cheese.
Drizzle the dressing over everything, and gently toss just before serving.
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