Author Notes: a crisp radicchio with a parmesan vinaigrette. —aubrey | drum beets
Serves: 2
Ingredients
parmesan radicchio salad
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2
small heads of radicchio
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1
tablespoon capers in brine, drained
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1/2
cup grated parmesan
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1/4
cup vinaigrette
the best vinaigrette
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1/2
cup olive oil
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1/4
cup lemon juice
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2
tablespoons soy sauce or tamari
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1
tablespoon dijon mustard
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1
clove garlic, crushed
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salt & pepper to taste
Directions
- in a small bowl, whisk together all vinaigrette ingredients. note: recipe will make more than needed for salad – store in a jar on the countertop and use for other salads, or as a dipping sauce for steamed artichoke or raw vegetables.
- trim off bottom of radicchio heads and wash and dry individual leaves.
- in a mixing bowl, or on individual serving plates, drizzle a liberal amount of vinaigrette over whole radicchio leaves.
- adding grated parmesan, gently toss salad and top with capers, a fresh crack of pepper and sea salt.
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