Spinach-Radiccho Salad

This salad pairs peppery spinach with bitter radicchio, and the contrast is what makes it work. The radicchio brings a sharp, chicory bite that spinach alone can’t deliver, while sliced mushrooms, sweet red pepper, and briny black olives fill out each bowl with varied texture and flavor.

The dressing is lean and punchy: red wine vinegar and lemon juice with just enough olive oil to smooth the edges. Shake it hard in a jar until it emulsifies. A lazy stir won’t combine the acid and oil properly, and you’ll end up with oily leaves and vinegary puddles at the bottom of the bowl.

A light dusting of grated Parmesan goes on right before serving. It adds a salty, umami finish without weighing down what’s intentionally a light, bright salad.

Kitchen Tips

• Tear the spinach and radicchio into bite-sized pieces by hand. Knife-cut greens bruise at the edges and wilt faster.
• Chill the assembled salads (undressed) until serving time. Cold, crisp greens absorb the dressing better and hold their structure longer.
• Dress each bowl individually rather than tossing in a large batch. This keeps portions even and prevents overdressing.

Variations

• Add shaved fennel for an extra layer of crunch and a mild anise note that complements the radicchio.
• Toss in toasted pine nuts or sunflower seeds for protein and nuttiness.
• Swap red wine vinegar for balsamic for a sweeter, rounder dressing that softens the radicchio’s bitterness.