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Category: Salads

Radicchio salad with mustard vinaigrette

Radicchio salad with mustard vinaigrette
Bob Chamberlin / Los Angeles Times

Last month, my friend Phil Rosenthal, creator and producer of the television show “Everybody Loves Raymond,” came to my little town in Italy to film an episode of his new travel-food show, “I’ll Have What Phil’s Having.” Among the daily ... Read more

Total time: 30 minutes | Serves 6 to 8

Mustard vinaigrette

  • 2 tablespoons minced shallots
  • 2 tablespoons lemon juice
  • 1/2 tablespoon Champagne or white wine vinegar
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup whole-grain Dijon mustard

Step 1In a small bowl, combine the shallots, lemon juice and vinegar. Set the bowl aside for 5 to 10 minutes to give the shallots time to quickly marinate. Add the salt and pepper, then the olive oil in a slow, steady stream, whisking constantly to combine. Stir in the mustard. Taste for seasoning and add more salt or pepper if desired. This makes about two-thirds cup vinagrette, which can be refrigerated in an airtight container up to 3 days. Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.

Salad

  • 2 large heads radicchio (about 1¼ pounds)
  • 1/2 teaspoon kosher salt
  • Mustard vinaigrette
  • 1/4 cup very thinly sliced Parmigiano sliced from a wedge

Step 1Remove the limp outer leaves from the radicchio and cut out the cores. Tear the radicchio leaves into roughly 11/2-inch pieces and place in a large bowl, discarding the white parts, which can be bitter. When you get closer to the core and the leaves are smaller, you won’t need to work around the white parts; you’ll use those, and the smallest leaves you won’t need to rip at all.

Step 2Sprinkle the radicchio with salt and give it a quick toss to distribute the salt. Drizzle with half of the mustard vinaigrette, massaging the vinaigrette onto the leaves to coat them thoroughly; add additional vinaigrette if desired, a tablespoon or two at a time. Taste and add more salt if desired.

Step 3Build the salad in 3 layers: Place one-third of the radicchio on a large platter or in a large wide-mouthed bowl. Scatter one-third of the cheese slices over the radicchio and repeat, building two more layers.

Each of 8 servings:
Calories 89; Protein 1 gram; Carbohydrates 4 grams; Fiber 1 gram; Fat 8 grams; Saturated fat 1 gram; Cholesterol 2 mg; Sugar 1 gram; Sodium 263 mg
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