Radicchio Salad with Green Olives and Parmesan
- Red radicchio
- Castelvetrano olives
- Aged balsamic vinegar
- Flaky salt
- Extra-virgin olive oil
- Black pepper
- Core the radicchio and discard any browned outer leaves. Tear the leaves into bite-sized pieces and put them in a large bowl.
- Pit the olives and cut each one in half lengthwise. Smash each lightly with the flat of a knife. Toss the olives with the radicchio.
- Whisk together the olive oil, balsamic vinegar, and 1 tablespoon olive brine. Taste for sweetness and add honey if desired. Toss the dressing with the radicchio.
- Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Serve within an hour, garnished with additional cheese if desired.