September 21, 2016 by dgarnett2013
Radicchio Salad with Manchego Vinaigrette: From Toro Bravo in Genius Recipes by Kristen Miglore
Serves 4 – 8
- 2 – 3 heads of radicchio
- ¼ cup/ 60ml good-quality balsamic vinegar
- ¼ cup/ 60ml good-quality sherry vinegar
- 1 red onion, chopped
- 1 tab honey
- ¾ cup/ 180ml olive oil
- 1½ cups / 150g finely grated Manchego cheese
In a large bowl, combine the balsamic vinegar, sherry vinegar and chopped red onion. Break the onion up into pieces so that all of the oniony flavour gets into the vinegar. Let it sit for 1 hour and then strain out the onions.
Remove the cores from the raddichio and discard.
Chop into 2.5cm pieces.
Pour water into a big bowl with enough ice to make the water v. cold.
Once cold, strain out the ice and add the radicchio to the water. Let it sit for 15 mins to remove some of its bitterness. Strain, then spin in a salad spinner until dry. Fluff the dried radicchio.
Add the honey and olive oil to the strained vinegar and whisk. Using your hands toss the radicchio with the dressing until evenly coated.
Add 100g of the Manchego, salt and toss again.
To serve, top the salad in a bowl with the remaining 50g of Manchego.
Made on the day Charlie started at Corpus Christi.