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Valentine's Day Radicchio Salad

Valentine's Day Radicchio Salad

I've always been drawn to the beautiful color of red radicchio, however ended up cooking it more often than not due to its natural bitterness. I recently discovered a very valuable trick: soaking the leaves in cold water for 30 minutes prior to using lessens the bitterness dramatically.  It forms the basis of this "Valentine's salad, which makes a colorful (and delicious) addition to your table. It has quickly become one of my favorites!

Valentine's Day Radicchio Salad  


1 small head red radicchio (approximately ½ lb)

1/2 cup dried cranberries

1 Cara Cara orange

1/2 cup crumbled goat cheese

2 TBS extra virgin olive oil

1 TBS balsamic vinegar

1 TBS sugar



  • Core the radicchio and discard any browned outer leaves. Cut out the core from the bottom and peel off the leaves one by one.
  • Cut the leaves into thin strips-sized pieces and place in a large bowl with cold water.
  • Soak in water for at least 30 minutes
  • Drain, dry and place in bowl
  • “Supreme” the orange by slicing off the peel and pith, then slicing the orange sections out between the membranes. Cut the sections into bite-sized pieces and add to salad.
  • Add cranberries and goat cheese to salad
  • Whisk together extra virgin olive oil, balsamic vinegar and sugar and pour over salad.
  • Mix gently and serve


  • Jocelyn Ruggiero

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