Radicchio Salad with Green Olives & Parmesan

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

here are salads for a crowd, and salads that kids adore. There are colorful slaws, and playful mescluns, salads crunchy and light. But then there are the distinctly grown-up salads, with heightened and complicated flavors. This is one of those. It has just five ingredients, but together they make a stunningly unusual composition of bitter, sweet, and salty-savory. Ready? This is fall salad, all dressed up and glamorous.

Ingredients

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 or Grana Padano cheese
Flaky salt and freshly ground black pepper

Instructions

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.