I take a small amount of pride in being comfortable cooking a decently wide range of vegetables. Don’t give me anything out of the ordinary, but for the most part, I’m there. Except with radicchio; I have no idea where to start. So let’s start here with this simple radicchio salad…
Simple Radicchio Salad
What is Radicchio?
Not a crazy question. It’s the purple stuff you see in a lot of dishes that isn’t cabbage! Maybe that doesn’t help a whole lot because the two things look very similar…
So, radicchio is often used in Italian cooking and is commonly referred to as Italian chicory. It has a spicy and bitter taste that mellows when it’s cooked or grilled (so let’s cook or grill it for now!)
Radicchio vs. Red Cabbage though?
Radicchio tends to be purple and white, with variations. Red cabbage (it looks purple) is primarily that bright purple color.
If you’re looking for what to do with red cabbage, this quick pickled cabbage is a delicious place to start!
Ok. So now that we know what we’re talking about. That “spicy and bitter” part is why I’ve been a little nervous trying it until now. Instead, let’s focus on how the flavor lightens and brightens when it’s cooked or grilled.
And when in doubt, add some delicious sweet corn that’s thankfully still very much in season!
What to Serve it With?
This simple radicchio salad is a perfect side to just about anything. My first thought is pulled pork or a fried chicken sandwich. Man, I must be hungry! It’d be a great side dish to any grilled meat or fish is what I’m trying to say!
The ingredients will also store well if you need to make this a little ahead of time!
radicchio pronunciation: RAH-DIK-EEE-OOO
Radicchio Corn Salad
- 2 tablespoons extra virgin olive oil
- 3 ears yellow sweet corn
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 small head radicchio sliced
- 2 tablespoons crumbled feta cheese
- chopped cilantro for garnish
- ¼ cup fresh cilantro leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- ¼ teaspoon fine sea salt
- Pinch ground black pepper
- To make the salad, heat the oil in a large skillet over medium-high. While the oil heats, cut the kernels from each ear of corn. Add them to the skillet and cook for about 3 minutes. Until the corn softens and turns bright yellow. Sprinkle with salt and pepper. Remove from the heat and transfer to a large bowl to cool.
- While the corn cools, make the dressing. Add the dressing ingredients to a single-serve blender. Puree until smooth and set aside.
- Add the radicchio to the bowl with the corn. Pour in the dressing and toss all ingredients together. Transfer to a serving bowl or plate. Sprinkle with the feta and cilantro leaves before serving.