The briny green olives and salty Pecorino shavings in this recipe turn the bitter nature of raw radicchio into a bright andsalad, lovely as part of a barbecue spread or as a light accompaniment to a selection of cheeses and sourdough bread. crunchy
INGREDIENTS (Serves 2 as a side)
1 small head red radicchio
1 cup Castelvetrano olives, brine reserved
2 tablespoons extra-virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon honey, optional
About 2 ounces Parmesan, Grana Padano or Pecorino cheese
Flaky salt and freshly ground black pepper
Core the radicchio and discard any browned outer leaves. Tear the leaves into bite-sized pieces and put them in a large bowl.
Pit the olives and cut each one in half lengthwise. Smash each lightly with the flat of a knife, to flatten. Toss the olives with the radicchio, massaging the leaves lightly with your hands.
Whisk together the olive oil, balsamic vinegar, and 1 tablespoon olive brine. Taste for sweetness, and add a drizzle or more of honey if desired. Toss the dressing with the radicchio.
Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Serve within an hour, garnished with additional cheese if desired.