Radicchio Salad with Apple, Arugula, and Parmesan
For variety in our fall salad rotation, we turned to the unique flavor and texture of radicchio.
Why This Recipe Works
Radicchio is often reserved for braises or pasta dishes, but that’s a shame: The sharp, pleasantly bitter flavor of this vibrant red and white, softball-size sphere can be a welcome addition to many dishes, including simple salads. For this version of our salad, we paired its bitter, ruby-red leaves with a bright vinaigrette, peppery arugula, sweet sliced apple, and nutty shaved Parmesan cheese. To soften the fibrous texture of the radicchio, we let it sit in the dressing for 15 minutes before tossing it with the rest of the ingredients.