Radicchio and cremini salad recipe


Warm salads fulfill a hunger for fresh vegetables and the need on a chilly night for something warm and satisfying. This one, featuring cremini (baby portobello) mushrooms and the mellowed flavor of wilted
radicchio, has a bright burst of citrus, always a pleasure. Serve it as a first-course salad or as a side dish to Veal Involtini.

  • Yield: 4 Servings


  • 3 tablespoons olive oil
  • 1 tablespoon butter, softened
  • 12 ounces cremini mushrooms, including stems, wiped clean with a damp paper towel
  • Pinch of finely chopped fresh rosemary
  • Pinch of finely chopped fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • ½ orange juice
  • 1 head radicchio, cut into 1⁄2-inch-wide strips
How to Make It
  1. Heat 1 tablespoon of the olive oil and the butter in a sauté pan over a medium flame until foamy. Add the mushrooms, rosemary, thyme, and salt and pepper to taste. Allow to cook, undisturbed, for 2 minutes, until the mushrooms have softened. Shake the pan to loosen the mushrooms.
  2. Add the orange juice to the pan and cook for 2 minutes, until the pan is nearly dry. Add the radicchio and cook until the leaves have wilted, about 1 minute. Fold with tongs to combine. Transfer the salad to four serving plates, and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with some crunchy sea salt and freshly ground black pepper, and serve.

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