RADICCHIO SALAD w/ZUCCHINI PICKLES

By BobD

Ingredients

• 1 zucchini, cut into 1/16-inch slices
• 1 cup white wine vinegar
• 1/4 cup sugar
• Kosher salt and freshly ground pepper
• 1 tablespoon turmeric
• 1/4 cup yellow mustard seeds
• 2 cups red wine vinegar
• 4 garlic cloves, peeled
• 2 rosemary sprigs
• 1 medium red onion, quartered
• 4 heads radicchio, coarsely chopped
• 1/4 cup mint leaves
• 1/4 cup flat-leaf parsley leaves
• 1/2 cup extra-virgin olive oil
• 2 cups shaved Parmigiano-Reggiano (about 8 ounces)
• 15 Castelvetrano olives, pitted

Details

Servings 8

Preparation

Step 1

1. Place the zucchini in a heat-proof, lidded container. In a medium saucepan, combine the white wine vinegar, sugar, ¼ cup salt, turmeric and mustard seeds and bring to a boil. Pour the hot mixture over the zucchini slices. Cover the container and refrigerate the pickles overnight.

2. In a separate container, combine the red wine vinegar, garlic, rosemary and red onion; cover and refrigerate overnight.

3. To assemble the salad, soak the radicchio in a large bowl of ice water for 1 hour. Drain, pat dry and reserve. Strain the red wine vinegar marinade through a fine-mesh strainer and set aside.

4. Gently toss the radicchio with the mint, parsley, ¼ cup bread and butter pickles, ½ cup of the red wine vinegar marinade and the olive oil, Parmesan and olives. Season to taste with salt and pepper and serve