Ingredients
Scale
- 6 large green olives Castelvetranos are a perfect choice
- 1 small clove garlic
- 1 tablespoon champagne or white wine vinegar
- 2 to 3 tablespoons extra virgin olive oil
- 1/2 cup freshly grated parmesan divided
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 1 medium head radicchio
Instructions
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Pit the olives: set them on a cutting board, smash each one with a knife handle, flat meat pounder, or the bottom of a small frying pan or saucepan. Remove and discard the pits. Mince the olives. You want them truly minced—almost to the point of being a paste. Go ahead and use the side of the knife to mash the olives a bit as you go. Put the minced olive/puree in the bottom of a large salad bowl.
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Peel and mince the garlic; add it to the olives. Whisk in the vinegar. Whisk in the olive oil. Whisk in half of the cheese. Whisk in the salt and pepper.
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Cut out and discard the core of the radicchio. Chop the head into salad-size pieces. Add them to the bowl. Toss them with the dressing on the bottom of the bowl. Sprinkle on the remaining cheese for a snowy effect. Serve as soon as you like.
Notes
You can make the dressing in a blender or food processor for faster prep but more clean-up but it only takes a few moments with a sharp knife to get the olives and garlic into a suitable mince.
- Prep Time: 15 minutes
- Category: Salad
- Method: toss
- Cuisine: American
Nutrition
- Serving Size: 4
Keywords: radicchio, salad, casteltravano olives, bitter greens