Bright and bitter. Some days that describes me to a T. Purple and salty. Sometimes that works too, although in a more metaphorical way. They all get right to the heart of this salad, which hits the bright and bitter, purple and salty notes perfectly.
Radicchio green olive salad
This is my riff on a salad made at Toro Bravo in Portland. Their version relegates the green olives to the side, as a spread atop two slices of grilled bread. I put all the flavors in the bowl. With some good baguette and tasty cheese, you have yourself a simple and utterly delightful dinner.
1 head radicchio
18 green olives
1 cloves garlic
2 tablespoons olive oil
2 tablespoons sherry vinegar or lemon juice (good both ways!)
Salt to taste
Lots of freshly ground black pepper
Scads of freshly shredded Parmesan cheese
Trim radicchio and cut or tear into shreds or bite-size pieces. Put radicchio in a large salad bowl.
Mince olives and garlic into a paste and then mix with oil, vinegar or lemon juice, and add salt and pepper to taste. (You can also do this in a blender, if you like.)
Toss radicchio with the dressing. Then add a whole lot of Parmesan and toss it again. Serve topped with more Parmesan.