This salad is the perfect pairing for any meat dish
Try it with everything from barbecue to turkey dinner
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Jenny Dorsey is a professional chef, author and speaker specializing in interdisciplinary storytelling fusing food with social good. She leads a nonprofit named Studio ATAO and runs her own culinary consulting business. Her food and work has been featured in outlets such as Food Network, Oxygen TV, Eater, Food & Wine, Bon Appetit, among others.
If I were to pick one kitchen task that truly makes me grit my teeth, it would have to be peeling and mincing garlic. That’s why you’ll hear me talk non-stop about how great microplanes are when teaching any sort of cooking class, because I absolutely adore garlic and this tool lets me use copious amounts of it—and easily!
This salad in particular is a favorite of mine not just because it has plenty of garlic for my taste, but it also functions as a great side for any sort of meat-centric gathering—from summer barbecues to holiday turkeys. I made this on a whim in the throes of writing a grilling book last year, and it’s become a staple ever since.
The bitterness of radicchio paired with the bright acidity of apple cider vinegar is the perfect contrast for luscious, fatty cuts and also provides some sharpness against crispy charred bits. The best part of this salad is that it takes maybe 10 minutes to whip together using a microplane as your secret weapon, and can be made a day in advance. It also holds well during travel, making it an excellent choice for outdoor picnics!
What you need
2 heads radicchio, stemmed, cored, sliced thinly
1/3 cup minced dill
¼ cup minced scallion
¼ cup apple cider vinegar or rice vinegar
¼ cup extra virgin olive oil
3 cloves garlic, peeled, grated
½ teaspoon white sugar
Kosher salt, to taste
Approximately 2 quarts
How to make Radicchio Salad
Step 1: Combine all ingredients in a bowl
Unlike a traditional salad that requires the dressing to be made separately, you can really just mix everything together at once.
Step 2: Toss until well-mixed
Make sure that you’ve taken care to massage the flavors into the radicchio (which should wilt slightly). Season with more salt and sugar to taste.
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