Soaking radicchio in ice water helps to eliminate the bitter taste it is known for. Give yourself plenty of time, as radicchio needs a solid two hours for soaking. I learned this technique from Cathy Whimms, the chef and owner of Nostrana in Portland. The nuttiness of the pepitas (toasted pumpkin seeds) pairs nicely with the Parmigiano cheese. Chicory flowers are bright blue flowers that grow along our wooded roadsides; they are edible and easy to gather when in bloom. If you can’t find them, replace this ingredient with any edible flower.
1 medium head radicchio
2 cups arugula
1/4 cup pepitas
1/2 cup Strawberry Top Salad Dressing (left)
1/4 cup Parmigiano-Reggiano, grated
2 chicory flowers (optional)
Makes 4 servings
At the preparation station, wash the radicchio and arugula. Cut the core from the head of radicchio. Slice the head into 1/2-inch-thick ribbons. Fill a large bowl halfway with water and add 14 ice cubes. Place the radicchio in the bowl and let soak for 2 hours.
Drain the water out of the bowl and place the radicchio and arugula on a kitchen towel to dry. Shake off any excess water, if necessary.
In a large bowl, toss the radicchio, arugula, pepitas, and Strawberry Top Salad Dressing until well coated. Top with cheese and chicory petals.
TIP
Chicory flowers grow on the radicchio plant. They are edible and the petals bring a beautiful blue element to the salad.