Kitchen Garden Seeds

Radicchio Salad with Parmesan-Balsamico Vinaigrette
Hiro Sone and Lissa Doumani * Terra
Recipe Seeds
Terra Restaurant
1345 Railroad Ave
St. Helena, California 94574

Terra: Cooking from the Heart of Napa Valley
by Hiro Sone and Lissa Doumani

Housed in a century-old fieldstone foundry in St. Helena, CA, Terra ignited the transformation of Napa Valley into the culinary Mecca it is today. Reinvigorate your recipe repertoire with 175 of their favorites in this highly regarded cookbook. Or, call (707) 963-8931 for reservations and a romantic, elegant dinner in a stone-walled dining room. Tip: “...radicchio can have a bitter flavor. Before you use it, taste a leaf. If you want to reduce the bitterness you can soak it for up to 30 minutes in cold water. Any leftover salad can be sautéed (in its dressing) and served as a side dish with meat or game”.

Radicchio Salad with Parmesan-Balsamico Vinaigrette
  • 1/4 teaspoon grated Garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sherry wine vinegar
  • 2 tablespoons corn oil
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground white pepper to taste
  • 1/4 baguette (enough for 3/4 cup croutons)
  • 2 heads Radicchio, about 4 1/2” in diameter, halved and cored
  • 2/3 cup freshly grated parmesan cheese
  • To make the croutons: preheat the oven to 350ºF. Cut the baguette into 1/2" cubes. Spread the bread cubes on a rimmed baking sheet pan and bake until golden brown, 4 to 5 minutes. Set aside.

    To make the vinaigrette: whisk together the Garlic, Dijon mustard, balsamic vinegar and sherry vinegar in a small bow. Mix together the corn oil and extra virgin olive oil, then slowly whisk it into the vinegar mixture. Season with salt and pepper. Set aside.

    Separate the Radicchio leaves and soak them in cold water for 10 minutes, or longer if necessary. Drain and dry (with a lettuce spinner if you have one). Cover with a damp towel and refrigerate until ready to use.

    To serve: combine the Radicchio, croutons, vinaigrette and 1/3 cup of the parmesan cheese in a large bowl, tossing well so each leaf is coated with vinaigrette. Divide the salad among 4 chilled places and sprinkle with the remaining parmesan cheese. Serves 4.