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RADICCHIO SALAD WITH FRANCO FUBINI

17·11·22

1 min read

#OFFTHEPASS

dressing the radicchio salad
squeezing citrus

Cut through the richness of the traditional sides with Franco’s recipe for a radically seasonal raw salad. Combining two of our standout Italian Radicchios - Treviso and Daniotti’s Catalogna with the powerful complexity of Greg’s Green Minneola and the clear-cut sugars in Amanda’s Radishes - every element of this dish goes beyond the norm, grown and selected with outstanding flavor, nutritional value and sustainability in mind.

RADICCHIO SALAD


Serves 2-4

Ingredients

1 each Watermelon Radish
1 each Black Radish
0.5 head Escarole
3-4 stems Catalogna
1 head Treviso
1 Green Minneola Tangelo (or similar)
4 oz Senia Olive Oil
Salt

dressing being mixed
trimming tardivo radicchio

Method

1. Cut the Catalogna thin, from leaf to stem. Remove the outer leaves of Escarole and Tardivo as needed; leaving the head intact preserves shelf life. Cut into 1” pieces. Thinly slice Radishes by hand or with a mandoline.

2. Zest the Green Minneola; set aside. Combine Olive Oil and the juice of Green Minneola and whisk vigorously to combine. Salt to taste.

3. Into a large bowl, toss Radicchio and Radishes to combine. Gradually add dressing until leaves are evenly coated. Serve and garnish with Green Minneola zest.

chopping the salad ingredients
grating citrus zest onto the salad

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