Food & Cooking Recipes Salad Recipes Radicchio Salad With Chopped-Lemon Dressing Recipe Be the first to rate & review! The radicchio pairs wonderfully with a fresh lemon, mustard, sugar, and olive oil dressing. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 6, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Justin Walker Prep Time: 25 mins Total Time: 25 mins Servings: 2 In the middle of winter, when you're craving a crisp, crunchy salad but the salad greens in the store look pale and limp, don’t despair. The best winter salad uses an ingredient you might have overlooked—radicchio. Here, the bitter-tasting, dark red vegetable is torn into bite-size pieces and tossed with a lively dressing made with a chopped whole lemon, whole-grain mustard, a tiny bit of sugar, plenty of fresh mint leaves, and a couple of tablespoons of olive oil. This salad makes a refreshing change and will perk up your palate after all those soups and stews. It's also the best-looking salad around, easy enough for an any night meal but special enough for a dinner party. 18 Radicchio Recipes That Go Beyond Just Salad What Is Radicchio? Radicchio is a type of chicory and is closely related to endive. There are many types of radicchio available in Italy, often named for the area they are grown in. In the U.S., you may find more unusual radicchios at farmers' markets or get seeds to grow them yourself. Chioggia, or Radicchio Rosso di Chioggia, is the best-known variety, and is what you'll typically find in grocery stores. It is round with tightly wrapped leaves and looks a little like a small head of cabbage. Most noticeably, it is a dramatic deep dark red. Available more often in Italian markets or gourmet stores is another type of radicchio, the Treviso. It has an elongated shape and a milder flavor than Chioggia, but could be used in this salad. How to Balance the Bitter Radicchio has a bold, bitter flavor. It is bitter in a good way, like broccoli rabe. It needs ingredients that can match its boldness, like the vinaigrette made with a whole chopped lemon and mustard, and good olive oil we use in this salad. Other ways to balance the power of radicchio include: Fats like bacon or pancettaRich, strongly flavored ingredients like blue cheese or goat cheeseNuts such as hazelnuts Ingredients 1 head radicchio (10 ounces), broken into individual leaves 1 small lemon 1 teaspoon whole-grain mustard ½ teaspoon sugar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup packed fresh mint leaves Directions Prep radicchio: Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry. Soaking the radicchio in cold water helps curb the leaves' naturally bitter edges. Prep lemon: Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Make dressing: Place lemon in a large bowl, and stir in mustard, sugar, and oil to combine. Season with salt and pepper. Toss salad and serve: Toss radicchio and mint with dressing, season with salt and pepper, and serve. Justin Walker Frequently Asked Questions Do you eat radicchio raw or cooked? Radicchio is often served raw in salads like this one. It can also be grilled, sautéed, and roasted, among other techniques. When cooked, the flavor typically tastes more mellow and less bitter. How do Italians eat radicchio? In Italy, radicchio is often sautéed then added to pasta dishes, risotto, and stews to balance the richness of the dish. It is also used in salads, like the famous tricolore salad. When is radicchio available? Radicchio is available year-round in stores, but it's best in the cooler months. Its trademark bitterness is more assertive in warmer months. Other Radicchio Salad Recipes to Try: Watercress, Radicchio, and Radish Salad Radicchio, Goat Cheese, and Hazelnut Salad Radicchio Salad With Walnut Dressing Radicchio-Cabbage Slaw With Honey Radicchio Salad with Golden Raisins Originally appeared: Martha Stewart Living, January/February 2019 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.