Perfect Radicchio Salad w/ Creamy Vinaigrette

Step 1

Pluck the leaves carefully from the radicchio head and try to keep leaves whole. Extra large pieces can ben torn in half. Place in large mixing bowl. Cut persimmon into long, thin pieces and add to mixing bowl. Toss in the pomegranate seeds. Set aside.

Step 2

Make the salad dressing. In a wide jar or small bowl, combine all ingredients except for the olive oil. Mix together the ingredients until creamy, then slowly drizzle the olive oil in, while whisking constantly. Whisk until all of the olive oil has been slowly incorporated. Dressing should be thick and creamy, but still pourable. Set aside.

Step 3

Toast the pine nuts. Heat a large cast skillet to medium high heat. Add the pine nuts and allow to toast for 30 seconds, then use a spatula to move them around. They should quickly turn golden and become fragrant. Continue to move them around, so not to burn, until golden and toasted all over. Immediately remove from heat and allow to cool for a few minutes.

Step 4

On a plate, cut the feta into uneven and nonuniform pieces. Do this by taking a sharp knife and digging into the feta with the tip of the knife. Dig in softly, then pull the knife to the side to allow the piece to break off. Chunks should be small, but varying size is nice.

Step 5

Mix the salad. Add the pine nuts to the mixing bowl and pour the dressing overtop. Carefully mix all of the ingredients in mixing bowl with tongs until all ingredients are coated in the dressing.

Step 6

Plating. Choose a large flat plate to serve or a bowl, but try to choose a plate that will allow the salad to fill it completely. Using the tongs, place the salad neatly on the plate saving just a few persimmon and pomegranate pieces in the mixing bowl for the end. Add the feta chunks to the top of the salad, then place the remaining persimmon and pomegranate pieces on top of the feta chunks for added color.

Serving Tip

Salad should not be dressed or plated until ready to serve, in order to ensure it stays crisp and fresh.

Make Ahead

Save time by doing these things the day before: Pluck the radicchio, cut the persimmons into thin slices, toast the pine nuts, and make the salad dressing. On the day of, all you’ll need to do is mixing the salad with the dressing, cut the feta into chunks, and plate for serving.