This salad looks like I got in a fight with the color green and it told me I could only play with the color red from now on.
I made this salad with leftover ingredients from a Spicy Braised Radicchio and Red Cabbage (coming soon!) dish when I needed a pop of color on a holiday table. Who says salads have to be green (or at least green-based)? Seriously, I felt a little clever and badass. This is all it takes for a middle aged woman to feel clever and badass, apparently. #proudnotproud
And then I made it again with a little collection of stunning varietals of radicchio that my friends at Melissa’s sent me? Rosso Tardivo, Rosso de Padovo, La Rose di Veneto, oh my goodness, each one looks like an exotic flower.
Now, if you get your hands on varieties like these, don’t rush to sliver them up, but look at the leaves and see which you might want to leave whole, or at least in bigger pieces, and which are going to be better slivered up.
Prepare yourself for the ooh and aahs on this one. I would serve this up at any holiday meal. This is the opposite of an afterthought salad.
Other Leafy Salad Recipes:
- Korean Tofu Salad
- Arugula, Orange and Pomegranate Salad
- Romaine, Kale and Broccoli Salad
- Endive and Radicchio Salad with Fresh Mozzarella
Red Salad with Citrus, Honey and Thyme Vinaigrette
- 1 medium head radicchio
- ½ small head red cabbage
- 1 red onion
- Quarter and core the radicchio and cabbage, and very thinly slice both vegetables. Halve and very thinly slice the red onion. Place the radicchio, cabbage and onions in a large bowl. Sprinkle over the orange juice, lemon juice, and balsamic vinegar and toss. Set aside for an hour, tossing every once in awhile so that the acids and salt wilt the vegetables a bit. This can also be covered and refrigerated for up to a day, tossing occasionally if possible.
- In a small container, place the olive oil, honey and thyme. Shake to combine. Pour over the cabbage mixture and toss to combine. Taste and add salt and pepper as needed.
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