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Radicchio Salad with Manchego Vinaigrette

Radicchio Salad with Manchego Vinaigrette

The genius of the recipe is 3-fold: soaking the radicchio in cold water leeches some of the bitterness, paring it with balsamic vinegar balances the rest, and the micro-planed cheese adheres the vinaigrette to the leaves. Gorgeous, easy, delicious!


• 2 to 3 heads radicchio

• ¼ cup Stonehouse Dark Balsamic Vinegar

• ¼ cup sherry vinegar

• 1 red onion, chopped

• 1 tablespoon honey

• ¾ cup Stonehouse House Blend Olive Oil

• 1½ cups of finely grated Manchego cheese

• sea salt

Remove cores from radicchio and discard. Chop into 1” pieces. Fill a large bowl with 1 gallon of water and ice to make water icy cold. Once cold, strain ice and add radicchio to water and let sit for 15 minutes to remove some of its bitterness. Strain and spin in a salad spinner until dry. In a large bowl, combine the vinegars and onion and mix until onion is coated so that all of that oniony flavor gets into the vinegar. Let sit for an hour, then strain out onion and use the pickled onion elsewhere. Add honey and olive oil to the vinegars and whisk. Using your hands, toss the radicchio with dressing until evenly coated. Add a cup of the cheese and toss again. To serve, top the salad with the remaining ½ cup of cheese, and serve. Serves 4-8.


photo credit: James Ransom

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