This salad is my love letter to radicchio, a bright pink light in a sea of drab winter produce. If you’re unfamiliar, radicchio is a leafy vegetable that can be eaten raw like you would other leafy greens, but it’s also sturdy enough for cooked preparations like you might do with cabbage.
Its flavor profile is similar to arugula in that it’s slightly peppery and bitter, but it has a great crunch to it like you’d get in romaine. Which is honestly like the best of both worlds IMO
Since it’s slightly bitter, I like to balance it out with a vinaigrette that leans on the sweeter side. So here I did a balsamic vinaigrette that has some sweetness from the balsamic and also some honey. I also added some fresh figs for extra sweetness.
