Radicchio Butter Lettuce Salad Recipe

Prepare radicchio

Remove any wilted outer leaves from the radicchio. Cut the head into quarters lengthwise and core out the tough center. Slice each quarter into 1/2-inch strips. Place in a colander and sprinkle with a light pinch (about 1/8 tsp) of salt; let sit 5 minutes to temper bitterness, then gently pat dry with paper towels.

Prepare butter lettuce

Separate butter lettuce leaves, rinse gently under cold water, and spin or pat dry in a salad spinner or towels. Tear larger leaves into bite-sized pieces if needed. Chill briefly while making dressing.

Prep cheeses

Using a vegetable peeler, shave the Parmesan into thin ribbons (about 1 oz). Crumble or shave the ricotta salata into 1/4-inch pieces (about 4 oz). Hold cheeses refrigerated until assembly.

Toast hazelnuts: Heat a small dry skillet over medium heat. Add 1/2 cup hazelnuts and toast, shaking the pan occasionally, until fragrant and lightly browned, 5–7 minutes. Transfer to a kitchen towel, let cool slightly, then rub vigorously to remove most skins. Roughly chop the toasted hazelnuts and set aside to cool completely.

If using parsley, chop the leaves and set aside for garnish.

Mince shallot

Peel and finely mince 1 large shallot until you have about 2 tablespoons minced. Place minced shallot in a small bowl to macerate briefly.

Combine acids and seasonings

Add 2 tablespoons sherry vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard and 1/2 teaspoon honey to the shallot. Whisk to combine.

Emulsify

While whisking continuously, slowly stream in 6 tablespoons extra-virgin olive oil until the vinaigrette is glossy and emulsified. Season with 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as needed (add up to 1 teaspoon more vinegar or 1/8 tsp more salt if desired).

Rest

Let the vinaigrette sit for 10 minutes at room temperature to mellow the shallot and allow flavors to meld. Whisk again before dressing the salad.

Place the butter lettuce and sliced radicchio in a large mixing bowl. Add about two-thirds of the vinaigrette (start with 3–4 tablespoons) and gently toss with clean hands or salad tongs until leaves are evenly coated but not soggy. Add more vinaigrette, 1 teaspoon at a time, if needed to reach desired coating.

Transfer dressed greens to a serving platter or individual plates. Scatter the crumbled ricotta salata evenly over the salad, then top with Parmesan shavings.

Sprinkle the toasted chopped hazelnuts over the salad and finish with a few grinds of black pepper. Garnish with chopped parsley if using. Serve immediately.