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Radicchio Salad with Caramelized Dates and Creamy Tahini

20 minutes (not including radicchio soaking) prep
10 minutes active cooking
30 minutes total

Makes 6 - 8 servings
Print recipe

Our friends at the Culinary Breeding Network call the upper left coast the Veneto of North America because radicchio grows so well here. The purple-red chicory has been cultivated for hundreds of years in the temperate farmlands of northeastern Italy to provide salad greens during the winter. Visit a farmers market or well-stocked produce section in Oregon and Washington during the colder months and you’ll see delicate pink heads of Rosa del Veneto, red-speckled pale green leaves of Castelfranco, and the deep purple, squid-like tendrils of Rosso di Treviso Tardivo along with the more familiar bright red spheres of Rosso di Chioggia.

Any of them work in this salad. The mildly bitter flavor is balanced with sweet caramelized dates, crunchy slices of apple, tart preserved lemon, and creamy tahini. Pecan Parm, a mix of ground nuts and nutritional yeast, adds a parmigiano-like umami to the dressing.

What you'll need

Ingredients

For the shopping list

1

head radicchio*

6-8

medjool dates

1

apple

*the longer heads of Treviso radicchio tend to be a little less bitter than the round Chioggia and may not require soaking

From our shop

$27 - Tuscany - Italy

Out of stock
1 teaspoon of Preserved Lemon Paste

$18 - Brooklyn - New York

Preserved Lemon Paste
Out of stock
1 teaspoon of Garlic Sauce

$12 - Seattle - Washington

Garlic Sauce
Out of stock
1 tablespoon of Apple Cider Vinegar

$20 - Sebastopol - California

Apple Cider Vinegar
Out of stock
1 tablespoon of Tahini

$8 - Seattle - Washington

Tahini

$7 - Greenville - South Carolina

Mayo
Out of stock
1 tablespoon of Pecan Parm

$11 - Austin - Texas

Pecan Parm

$9 - Gossen Island - Norway

Kosher Sea Salt

Equipment

From the kitchen

1

Salad Spinner

1

Large Mixing Bowl

Skillet

1

Chef's Knife

1

Cutting Board

1

Measuring Cups

Measuring Spoons

The long-leafed Treviso Precoce looks like bright red Romaine lettuce and is often milder.

If you can only get the round Chioggia variety, use this restaurant trick to temper its bitter flavor: cut the leaves and soak them in cold water for at least 30 minutes.

What you'll have to do

Step 1

Chop radicchio into bite-sized pieces. To reduce its bitterness, soak the cut radicchio in ice water for at least 30 minutes or up to 90 minutes, then drain or use a salad spinner.

Step 2

Remove the pits from the dates and cut into 1/2 inch pieces. Cook in 1 teaspoon of olive oil over medium heat until lightly browned and a little crispy, from 5-10 minutes.

Step 3

Cut the apple into quarters, remove the cores, cut each quarter in half, and slice into bite-sized pieces.

Step 4

Stir together 1 teaspoon of preserved lemon paste, 1 teaspoon of garlic sauce, 1 tablespoon of vinegar, 1 tablespoon of tahini, 1 tablespoon of mayo, 1 tablespoon of Pecan Parm, and 2 tablespoons of olive oil.

Step 5

Toss the radicchio, apple and dates with the dressing. Taste and add salt if needed.

Shop this recipe

Out of stock
Sauces & Condiments

Preserved Lemon Paste

New York ShukBrooklyn - New York
$18
Out of stock
Apple Cider Vinegar
Vinegar

Apple Cider Vinegar

Little Apple TreatsSebastopol - California
$20
Out of stock
Tahini
Spreads

Tahini

Villa JeradaSeattle - Washington
$8
Mayo
Sauces & Condiments

Mayo

Duke’sGreenville - South Carolina
$7
Out of stock
Pecan Parm
Salt, Herbs, & Spices

Pecan Parm

Perennial PecanAustin - Texas
$11
Out of stock
Antheo D.O.P.
Olive Oil

Antheo D.O.P.

COPA cooperativeSicily - Italy
$32
Kosher Sea Salt
Salt, Herbs, & Spices

Kosher Sea Salt

North Sea Salt WorksGossen Island - Norway
$9

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