Capers, garlic and parmesan cheese make a gutsy dressing that stands up well against radicchio's bitterness, but be warned; this is very moreish!
1 Tbsp white wine vinegar
1 Tbsp capers, drained
1 clove garlic, peeled and crushed
1 Tbsp coarsely chopped parsley
125ml (½ cup) extra virgin olive oil
50g (½ cup) freshly grated parmesan cheese
3 large or 6 small radicchio
1 Blend white wine vinegar, capers, garlic and parsley together in a food processor fitted with the chopping blade. While the machine is running, dribble in the extra virgin olive oil, then stop the machine, scatter the parmesan cheese over and process briefly until it is blended. (The dressing can be prepared several hours ahead to this point; store it covered at room temperature.) Alternatively, make it by hand – blend all the ingredients, except the olive oil, in a bowl with a fork. Slowly mix in the oil.
2 Wash and dry radicchio, then tear into bite-sized pieces and place in a salad bowl. Pour the dressing over, toss well, then serve. Although the salad is at its best when first dressed, leftovers are delicious, too.
See Radicchio for more information and Fig & Radicchio Salad with Goat’s Cheese & Hazelnuts