Sean Dooley / @_sean_dooley_
I began making this salad in the winter, when a new wave of beautiful chicories appeared at the market. Often imported and available year round, regional growers are increasingly experimenting with these finicky and sensitive greens. The salty cheese and sweetness from the fruit balances out the bitter greens. For best results, use a thick, well-aged balsamic.
Serves 8 to 12
6 medium-sized assorted Radicchio (Castle de Franco, Treviso, Chioggia)
1 cup shaved Parmesan
1 pint fresh figs, quartered*
3/4 cup olive oil
1/4 cup Balsamic vinegar
Rinse the radicchio, ensuring all sand is removed from the visible crevices, then thoroughly pat dry. Cut each head in half through the roots to trim out the cores. Slice the leaves into thin ribbons. Spread the shaved leaves on a serving platter and top with the Parmesan and figs.
In a small bowl or liquid measuring cup, whisk the oil and vinegar together. Pour over the salad and gently toss to combine.
*If fresh figs are unavailable, substitute quartered Medjool dates.