Insalata Rossa (Radicchio Salad)

Name: Insalata Rossa
Yield: 4
Cuisine: Italian
Ingredients: ½ radicchio; 1 small red onion; Handful flat-leaf parsley leaves and fine stems, thinly sliced; 1 tablespoon strained orange juice (20ml); Salt flakes and freshly ground black pepper, to taste; 2 tablespoons extra virgin olive oil (40ml)

Insalata verde, literally ‘green salad’, is the most common Italian salad description. I like the variation of insalata rossa, or red salad, using my favourite lettuce, radicchio, with red onion and a touch of parsley for contrast. This radicchio salad is delicious with grilled or roast seafood, poultry or steak. Using orange juice instead of lemon in the dressing adds a touch of sweetness to balance out radicchio’s bitterness. When making salad dressings, always dissolve the salt in the acid before adding the oil, as salt isn’t oil soluble. Refrigerate leftover dressing in the jar to use on future salads. See video below for another delicious radicchio salad.

Serves 2–4 as a side dish

Ingredients

½ radicchio
1 small red onion
Handful flat-leaf parsley leaves and fine stems, thinly sliced
1 tablespoon strained orange juice (20ml)
Salt flakes and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil (40ml)

Method

Finely slice the radicchio and red onion.
Toss together in a serving bowl with the parsley.
Shake orange juice, salt and pepper together in a screw top jar until salt dissolves.
Add oil and shake to emulsify.
Pour just enough dressing over the radicchio mixture to lightly coat it, tossing well to combine; you may not need it all.
Transfer insalata rossa to a bowl or platter and serve.