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Recipe Detail Page
Treviso & Castelfranco Salad
Autumn 2019
It used to be that only one kind of radicchio, Radicchio di Chioggia, could be found at the grocery store. Lately more interesting varieties are finding their way into more widespread use. Both Castelfranco, a gorgeous mottled radicchio, and long slender Treviso are less bitter than the more common Chioggia. A toss composed of the two makes for a great main-course salad.
Serves 4
1/2 small red onion, thinly sliced
6 dates, pitted and roughly chopped
1/4 tsp (1 mL) salt, plus extra for seasoning
3 tbsp (45 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1/3 cup (80 mL) extra virgin olive oil
Freshly ground black pepper
1/2 head Castelfranco radicchio, torn into bite-sized pieces
1/2 head Treviso radicchio
2 hard boiled eggs, chopped
4 slices cooked bacon, chopped
2 oz (55 g) Cabrales, Cashel Blue or Bleu Bénédictin cheese, crumbled
1 Combine onion, dates, 1/4 tsp (1 mL) salt and the vinegar in a small non-reactive bowl. Toss to ombine and let stand 30 minutes.
2 Drain vinegar into a second small bowl and whisk in Dijon. Slowly drizzle in olive oil, whisking constantly until fully incorporated. Season to taste with additional salt and freshly ground pepper; set aside along with the marinated date mixture.
3 Add Castelfranco to a large salad bowl. Cut the Treviso into thin slivers on the bias; discard core end. Add Treviso to bowl and toss radicchios with half the dressing. Sprinkle date mixture over.
4 Top with eggs, then bacon, then cheese. Drizzle remaining dressing overtop and serve immediately.
Serves 4
