Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon

The soft grilled leaves of bitter radicchio respond well to the sticky-sweet acidity of good balsamic vinegar. It fills the mouth with bitter sweetness, a well-matched foil to grill-roasted leg of lamb. And the bacon makes it all better, because that’s the great culinary virtue of smoky, fatty cured pork.

for the vinaigrette

• 2 Tbs. sherry vinegar
• 2 Tbs.finely chopped shallots
• 1 tsp. red pepper flakes
• 1 tsp. garlic paste (1 to 2 cloves mashed with a pinch of salt)
• Pinch each of sea or kosher salt and freshly ground black pepper
• 2 Tbs. extra virgin olive oil
• 1 tsp.dried oregano

For the radicchio

• 1 teaspoon fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 4 to 5 heads radicchio, quartered and core trimmed
• 16 to 20 slices bacon
• 2 Tbs. aged balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 Tbs. chopped fresh chives

Preheat the grill to medium-low.

Make the vinaigrette

Whisk all the ingredients together in a small bowl.

Prepare and grill the radicchio

Put the radicchio in a large bowl and drizzle with just enough vinaigrette to coat lightly, tossing gently.

Lay a slice of bacon on a work surface and wrap a radicchio quarter tightly in the bacon, starting from the bottom end and continuing to just shy of 1/4-in. from the top. Repeat with the remaining bacon and radicchio.

Put the radicchio quarters on the oiled clean grill grate and cook until crispy and golden on the first side, about 2 minutes. Turn and cook until crisp and golden on the second side, about 2 minutes, then turn and cook until crisp and golden on the third side.

Transfer the radicchio to a platter. Drizzle with the balsamic vinegar and olive oil, sprinkle with the chopped chives, and serve.

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 2-1/2 Tbs. rice vinegar
• 2 Tbs. mayonnaise
• 1-1/2 Tbs. extra-virgin olive oil
• 1 Tbs. soy sauce
• 1 Tbs. granulated sugar
• 1 Tbs. peeled and finely grated fresh ginger
• 1 serrano chile, stemmed, seeded, and minced
• Kosher salt and freshly ground black pepper
• 2-1/2 cups thinly sliced radicchio (about one-half head)
• 2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
• 2 cups thinly sliced red cabbage (about one-quarter small head)
• 1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
• 2 medium scallions (white and light-green parts only), thinly sliced on the diagonal

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Pecan, Radicchio, and Asian Pear Salad

Crisp, juicy Asian pears play off the crunchy buttered and toasted pecans and tender bitter greens in this colorful salad. Roasted walnut oil adds a welcome richness.

• 3 oz. (3/4 cup) pecan halves, cut in thirds lengthwise
• 2 tsp. unsalted butter
• Kosher salt
• 1-1/2 Tbs. sherry vinegar
• 1/2 tsp. granulated sugar
• Freshly ground black pepper
• 2 Tbs. roasted walnut oil
• 2 Tbs. extra-virgin olive oil
• 1 small head (4 oz.) radicchio, cored, leaves separated and torn into 3 or 4 pieces (4 lightly packed cups)
• 3 oz. frisée, trimmed and torn into bite-size pieces (4 lightly packed cups)
• 1 medium (9 oz.) Asian pear, quartered lengthwise, cored, and thinly sliced crosswise (1 cup)

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Add the butter and 1/2 tsp. salt and toss with two heatproof spatulas until the butter is melted and absorbed by the nuts. Set the nuts aside (they can be added to the salad warm or at room temperature).

In a small bowl whisk together the vinegar, sugar, and 1/4 tsp. each salt and pepper. Slowly whisk in the oils until well combined.

Combine the radicchio, frisée, and pear in a large salad bowl and toss with just enough vinaigrette to coat. Add the nuts, toss, and serve.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 1 large head radicchio (about 14 oz.)
• 2 Tbs. cider vinegar 
• 2 tsp. granulated sugar 
• 12 large all-natural “dry” scallops, side muscles removed 
• Kosher salt
• Freshly ground black pepper
• 6 oz. pancetta, cut into small dice 
• Olive oil, as needed
• 1/2 medium red onion, thinly sliced through the root end
• 1 Tbs. minced fresh rosemary
• 1 large clove garlic, chopped

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 1 medium head radicchio (about 1/2 lb.)
• 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
• 1/2 cup plus 2 Tbs. extra-virgin olive oil 
• Kosher salt
• 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
• 1 medium clove garlic
• 1 Tbs. red wine vinegar; more as needed  
• 1 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard  
• 1 large egg yolk 
• Freshly ground black pepper 
• 1/2 cup coarsely chopped fresh flat-leaf parsley 

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

• 8 oz. fresh goat cheese
• 1 cup plain panko
• 1 Tbs. minced fresh flat-leaf parsley
• 1 tsp. dry mustard, such as Coleman’s
• Kosher salt and freshly ground black pepper
• 1 large egg
• 1 cup vegetable oil
• 2 Tbs. sherry vinegar
• 1-1/2 tsp. pure maple syrup
• 1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
• 1/2 small head radicchio, cored and thinly sliced (about 3 cups)
• 3 oz. baby arugula (about 3 cups)
• 12 oz. seedless red grapes, halved (about 2 cups)
• 1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Radicchio, Endive & Grapefruit Salad

Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties. Raw Treviso adds vivid color and a juicy crunch to salads.

• 1 grapefruit
• 3 Tbs. walnut oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio or Treviso, leaves separated and cut into strips
• 1 head endive, torn into spears
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 3-oz. log soft goat cheese
• 1/4 cup toasted, chopped walnuts

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.

Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.

Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.

Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

• 2 medium ruby grapefruit
• 1 Tbs. fresh lime juice
• 2 tsp. honey
• 1/4 tsp. kosher salt
• 6 Tbs. extra-virgin olive oil
• 2 Tbs. chopped fresh mint, plus leaves for garnish
• 6 to 8 large handfuls arugula, tough stems removed (about 8 oz.)
• 1 head radicchio, cored and cut into strips
• 1/3 cup sliced almonds, toasted

With a sharp knife, cut away both ends of one of the grapefruit. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. When you’ve removed all the segments, squeeze the membrane to extract all the juice. Repeat with the second fruit. Spoon out the grapefruit segments from the bowl and set them aside on a plate. Remove any seeds from the juice.

Measure out 3 Tbs. juice into a small bowl. Save the rest for another use (or drink it). Whisk the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drag an arugula leaf though the vinaigrette and taste for seasoning. Drizzle about 1 Tbs. of the vinaigrette over the grapefruit segments.

Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves (you may not need all of it). Arrange the greens on six salad plates and garnish with the grapefruit segments, almonds, and a few mint leaves.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 1 medium head radicchio (about 1/2 lb.)
• 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
• 1/2 cup plus 2 Tbs. extra-virgin olive oil 
• Kosher salt
• 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
• 1 medium clove garlic
• 1 Tbs. red wine vinegar; more as needed  
• 1 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard  
• 1 large egg yolk 
• Freshly ground black pepper 
• 1/2 cup coarsely chopped fresh flat-leaf parsley 

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Grilled Radicchio and Romaine Salad

Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

• 1 medium head romaine lettuce (about 1 lb.) 
• 1 medium head radicchio (about 8 oz.)
• 1/2 cup extra-virgin olive oil
• 1 medium clove garlic
• 1 small anchovy fillet, rinsed and patted dry
• 2-1/2 Tbs. balsamic vinegar
• 1/2 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)

Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.


Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.


Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.


Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.

Crudités with Creamy Roquefort Dip

A beautiful basket of crunchy vegetables with a creamy blue-cheese dip are the perfect start to a party, ensuring your guests have something to nibble on while you put the finishing touches on the rest of the meal.

• Kosher salt
• 1 lb. broccoli
• 1 lb. small or medium carrots, preferably with green tops
• 1 bunch celery (about 1-1/4  lb.)
• 1 medium head radicchio
• 1 medium fennel bulb, fronds trimmed
• 8 radishes, preferably with green tops
• 1 recipe Creamy Roquefort Dip

Prep the vegetables:

Combine 4 quarts water and 1/4 cup kosher salt in a large pot and bring to a boil over high heat. Meanwhile, trim most of the stem off the broccoli to separate the florets. Using a small, sharp knife, trim the stem of each floret so it’s 1-1/2 to 2 inches long. Starting at the top of the stem (just beneath the tiny buds), cut through the stem lengthwise and divide the floret in half—preferably without using the knife to cut through the flowery buds. Repeat the process, dividing each floret into two to four pieces, until the top of each floret is about the size of a quarter. Have ready a bowl of ice water. Boil the florets until they turn bright green, about 1 min. Drain the florets in a colander and then plunge them into the ice water to stop the cooking and set the broccoli’s color. Drain again.

Trim the carrot tops, but leave about 1-1/2 inches of the green tops intact. Peel the carrots and cut them lengthwise into halves, quarters, or sixths, depending on the size.

Remove the tough outer celery ribs; reserve for another use. Trim the tops of the ribs and about 1-1/2 inches from the root end. Starting with the large ribs, cut each lengthwise into long, thin sticks about 1/4 inch wide. Trim the large leaves from the celery heart and cut each rib in the same manner, preserving as much of the tender leaves as possible.

Discard the outer leaves of the radicchio. Trim the root end and cut the radicchio in half through the core. Cut each half into 1/4-inch-thick wedges—the core should hold each wedge intact. Trim any stalks from the top of the fennel bulb and cut it in the same manner as the radicchio, but don’t discard the outer layers unless they’re discolored.

Trim the tops of the radishes, leaving about 1 inch of the green tops. (If the leaves are especially nice, leave a few intact for garnish.) Quarter each radish lengthwise.

Store the vegetables:

Refrigerate the vegetables in separate sealed containers or zip-top bags. When ready to serve, arrange the vegetables on a large platter or in a shallow basket. Mist the crudités lightly with water to keep them looking fresh. Serve with the dip on the side.

Store the prepped vegetables in separate airtight containers so they stay crisp.

Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Pecan, Radicchio, and Asian Pear Salad

Crisp, juicy Asian pears play off the crunchy buttered and toasted pecans and tender bitter greens in this colorful salad. Roasted walnut oil adds a welcome richness.

• 3 oz. (3/4 cup) pecan halves, cut in thirds lengthwise
• 2 tsp. unsalted butter
• Kosher salt
• 1-1/2 Tbs. sherry vinegar
• 1/2 tsp. granulated sugar
• Freshly ground black pepper
• 2 Tbs. roasted walnut oil
• 2 Tbs. extra-virgin olive oil
• 1 small head (4 oz.) radicchio, cored, leaves separated and torn into 3 or 4 pieces (4 lightly packed cups)
• 3 oz. frisée, trimmed and torn into bite-size pieces (4 lightly packed cups)
• 1 medium (9 oz.) Asian pear, quartered lengthwise, cored, and thinly sliced crosswise (1 cup)

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Add the butter and 1/2 tsp. salt and toss with two heatproof spatulas until the butter is melted and absorbed by the nuts. Set the nuts aside (they can be added to the salad warm or at room temperature).

In a small bowl whisk together the vinegar, sugar, and 1/4 tsp. each salt and pepper. Slowly whisk in the oils until well combined.

Combine the radicchio, frisée, and pear in a large salad bowl and toss with just enough vinaigrette to coat. Add the nuts, toss, and serve.

Radicchio, Endive & Grapefruit Salad

Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties. Raw Treviso adds vivid color and a juicy crunch to salads.

• 1 grapefruit
• 3 Tbs. walnut oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio or Treviso, leaves separated and cut into strips
• 1 head endive, torn into spears
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 3-oz. log soft goat cheese
• 1/4 cup toasted, chopped walnuts

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.

Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.

Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 1 medium head radicchio (about 1/2 lb.)
• 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
• 1/2 cup plus 2 Tbs. extra-virgin olive oil 
• Kosher salt
• 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
• 1 medium clove garlic
• 1 Tbs. red wine vinegar; more as needed  
• 1 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard  
• 1 large egg yolk 
• Freshly ground black pepper 
• 1/2 cup coarsely chopped fresh flat-leaf parsley 

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 1 large head radicchio (about 14 oz.)
• 2 Tbs. cider vinegar 
• 2 tsp. granulated sugar 
• 12 large all-natural “dry” scallops, side muscles removed 
• Kosher salt
• Freshly ground black pepper
• 6 oz. pancetta, cut into small dice 
• Olive oil, as needed
• 1/2 medium red onion, thinly sliced through the root end
• 1 Tbs. minced fresh rosemary
• 1 large clove garlic, chopped

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 1 large head radicchio (about 14 oz.)
• 2 Tbs. cider vinegar 
• 2 tsp. granulated sugar 
• 12 large all-natural “dry” scallops, side muscles removed 
• Kosher salt
• Freshly ground black pepper
• 6 oz. pancetta, cut into small dice 
• Olive oil, as needed
• 1/2 medium red onion, thinly sliced through the root end
• 1 Tbs. minced fresh rosemary
• 1 large clove garlic, chopped

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

• 8 oz. fresh goat cheese
• 1 cup plain panko
• 1 Tbs. minced fresh flat-leaf parsley
• 1 tsp. dry mustard, such as Coleman’s
• Kosher salt and freshly ground black pepper
• 1 large egg
• 1 cup vegetable oil
• 2 Tbs. sherry vinegar
• 1-1/2 tsp. pure maple syrup
• 1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
• 1/2 small head radicchio, cored and thinly sliced (about 3 cups)
• 3 oz. baby arugula (about 3 cups)
• 12 oz. seedless red grapes, halved (about 2 cups)
• 1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 1 large head radicchio (about 14 oz.)
• 2 Tbs. cider vinegar 
• 2 tsp. granulated sugar 
• 12 large all-natural “dry” scallops, side muscles removed 
• Kosher salt
• Freshly ground black pepper
• 6 oz. pancetta, cut into small dice 
• Olive oil, as needed
• 1/2 medium red onion, thinly sliced through the root end
• 1 Tbs. minced fresh rosemary
• 1 large clove garlic, chopped

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops.