The prettiest radicchios – the baby-pink Verona and the yellowy-green, red-flecked Castelfranco – are also the mildest and sweetest. They are, perhaps, a starting point for people unconvinced by bitter leaves as a side salad (or bitter things generally), but you’ll only see them in winter and spring, so take advantage when you can.
Make this basic salad with whichever one you can get your hands on, though it’s a real treat if you find both. Their leaves need just a simple, sharp dressing: sherry vinegar and a touch of olive oil is ideal. Slivers of sweet, juicy pear and creamy almonds add texture, sweetness and interest, but you could do without them if you’re just throwing things together. Like the redder radicchios, these happily accompany hot or cold dishes. Definitely consider the side as a partner for smoked fish and for cheese-themed meals, whether the dairy is in the form of feta, burrata, quiche or soufflé.
Ingredients
- 300 g Castelfranco radicchio and/or pink Verona radicchio
- 1 Comice pear, thinly sliced
- A handful of almonds, skin on
- 1 tablespoon sherry vinegar
- 2 tablespoons extra-virgin olive oil
- Sea salt
- Separate the radicchio leaves, cutting them off the core at the bottom. Cut the largest 5 or 6 outer leaves in half lengthways, but leave the rest whole. Fill a large bowl or sink with cold water and put the leaves in for a few minutes to ‘shock’ them so that they’re crisp and refreshed (and refreshing). Remove and drain, then spread out to dry completely on a clean tea towel. Fill a salad bowl or platter with the leaves and add the pear slices and almonds.
- Put the vinegar, oil and salt in a small bowl or jar with a lid and whisk or shake until emulsified. When ready to eat, dress the salad and mix well to ensure all the leaves are glossy.
