Are you tired of boring, predictable salads that leave your taste buds begging for excitement? Prepare to be blown away by this stunning Radicchio Salad with Olives and Tarragon Vinaigrette – a culinary masterpiece that combines the bitter crunch of radicchio, the rich saltiness of Kalamata olives, and a tangy, herb-infused dressing that will make your palate dance with joy. This Italian-inspired dish is not just a salad; it's a gourmet experience that transforms simple ingredients into a restaurant-worthy creation you can easily make at home!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head radicchio, chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh tarragon, chopped
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing the radicchio. Rinse the head of radicchio under cold water to remove any dirt or debris. Shake off excess water and place it on a cutting board. Using a sharp knife, chop the radicchio into bite-sized pieces. Transfer the chopped radicchio to a large salad bowl.
- Next, prepare the Kalamata olives. Take the pitted olives and slice them into thin rounds. You can do this by placing the olives on a cutting board and using a knife to cut them. Add the sliced olives to the bowl with the radicchio.
- Now, it’s time to make the tarragon vinaigrette. In a small bowl, combine the olive oil and red wine vinegar. Whisk them together until well combined. This will create a smooth dressing.
- Add the chopped fresh tarragon to the vinaigrette. Use a whisk or a fork to mix the tarragon into the dressing, ensuring it is evenly distributed. Season the vinaigrette with salt and pepper to taste, adjusting according to your preference.
- Pour the tarragon vinaigrette over the radicchio and olives in the salad bowl. Use a large spoon or salad tongs to gently toss the salad, ensuring that the vinaigrette coats all the ingredients evenly.
- Once the salad is well tossed, taste it and adjust the seasoning if necessary. You may want to add more salt, pepper, or even a splash more vinegar for extra tang.
- Serve the radicchio salad immediately in individual bowls or on a large platter. This salad is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to a day. Enjoy your Italian-inspired radicchio salad with olives and tarragon vinaigrette!
Tips
- Choose a fresh, crisp head of radicchio with vibrant deep red and white leaves for the best texture and flavor.
- When slicing olives, use a sharp knife and cut them on a slight angle for more visually appealing presentation.
- For the most flavorful vinaigrette, use high-quality extra virgin olive oil and fresh tarragon. If fresh tarragon is unavailable, dried can work, but use half the amount.
- Let the salad sit for 2-3 minutes after dressing to allow the flavors to meld together, but not too long to prevent the radicchio from wilting.
- For an extra gourmet touch, consider adding some crumbled feta cheese or toasted pine nuts for additional texture and flavor complexity.
- Serve immediately after preparing to maintain the crisp texture of the radicchio and the brightness of the vinaigrette.
Nutrition Facts
Calories: 183kcal
Carbohydrates: 5g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
