Radicchio Recipe

Prepare radicchio

Remove any loose outer leaves from the radicchio. Cut each head into quarters through the stem, then slice quarters into 1/2-inch wedges or tear into bite-sized pieces. Rinse quickly under cold water and spin or pat dry thoroughly. Place radicchio in a large bowl.

Prepare shallot and cucumber

Peel and very thinly slice one shallot. If using cucumber, halve lengthwise, scoop seeds if watery, and slice thinly on a bias. Add sliced shallot and cucumber to the bowl with the radicchio.

Season salad base

Sprinkle the radicchio mixture with the measured sea salt and freshly ground black pepper, then toss gently to distribute.

Mince shallot and garlic

Finely mince the second shallot and the garlic clove. Place them in a small bowl or jar.

Emulsify dressing

Add the sherry vinegar, Dijon mustard, honey, lemon juice, kosher salt, and black pepper to the minced shallot and garlic. Whisk to combine. Slowly drizzle in the 6 tbs extra-virgin olive oil while whisking (or shake vigorously in a jar) until the dressing is well emulsified and slightly thickened. Taste and adjust seasoning.

Dress the salad

Pour approximately 3–4 tablespoons of the house dressing over the radicchio mixture (reserve remaining dressing). Toss thoroughly so the leaves are evenly coated but not drenched. Taste and add more dressing if needed.

Mix finishing sauce

In a small bowl, whisk together the balsamic reduction, mayonnaise, whole-grain mustard, and hot water (just a teaspoon) until smooth. Adjust thickness with additional water, if desired. Season with 1/4 tsp salt to taste.

Plate and finish

Divide dressed radicchio among 4 plates (or one serving bowl). Drizzle each portion with 1/2 tablespoon extra-virgin olive oil. Using a spoon or squeeze bottle, artistically drizzle about 1/2 tablespoon of the balsamic-mayo sauce over each portion. Finish with an extra crack of black pepper if desired.