Radicchio salad with green olives and Pecorino

August 9, 2020



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



  1. Core the radicchio and discard any browned outer leaves. Tear the leaves into bite-sized pieces and put them in a large bowl.

  2. 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.

  3. 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.

  4. 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.





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ABOUT The Foody Girl

i love  whipping up  dishes from across the world,  mostly inspired by my time living  in jordan and morocco. many of my recipes draw from elements of middle eastern and north african cooking and i delight in introducing friends and family to these unique flavours. 

i  hope you enjoy following my adventures in the kitchen

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