Edible Monterey Bay

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Radicchio Salad with Citrus Vinaigrette

Courtesy Ben Spungin, chef-partner, Alta Bakery + Cafe in Monterey


Alta Bakery + Cafe in Monterey has a radicchio salad on the menu that showcases its bitter flavor by pairing it with apples, candied walnuts and lots of shaved Parmigiana-Reggiano. Spungin says he loves the bitterness of radicchio and is excited to be able use it more—blanched, grilled and roasted—once his upcoming restaurant, Cella, opens across the courtyard in the charming Cooper Molera Adobe.

Chioggia radicchio
Castelfranco radicchio
Candied walnuts
Apples, sliced
Parsley, chopped
Parmigiano-Reggiano, grated
Citrus vinaigrette

Tear radicchio into bite-sized pieces and toss with walnuts, apples, parsley and vinaigrette. Top with grated Parmigiano-Reggiano.

For the vinaigrette

2 cups orange juice
¾ cup apple cider vinegar
¾ cup golden balsamic vinegar
1½ tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon shallots, minced
1½ teaspoons garlic, minced
1¾ cups olive oil
Salt and pepper, to taste

Put all ingredients together in blender, except the olive oil, and mix. Add olive oil in a stream to emulsify. Add salt and pepper to taste. It’s always best to taste vinaigrettes with the lettuce or, in this case radicchio, that it will be used with. Makes 1 quart.

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.