Ripe's Radicchio Salad with Tahini Lemon Drizzle

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[Photograph: Paulette Phlipot]

With its lush purple leaves and white veins, radicchio is undeniably beautiful—but its bitterness can be polarizing. Those who appreciate the tart, bracing flavors love it, but there are many who aren't fans of this particularly bitter chicory.

This Radicchio Salad with Tahini Lemon Drizzle adapted from Cheryl Sternman Rule's Ripe tempers that bitterness with creamy, rich tahini, mild butter lettuce, crunchy-crisp cucumbers and bright lemon juice. It's a gorgeous salad to behold and to enjoy, full of big tastes and unexpectedly thrilling flavors.

What Worked: Tempering radicchio's bitterness with a creamy element is genius. And while tahini wouldn't be out first thought, we're quite pleased that Sternman Rule thought it up.

What Didn't: This salad works wonderfully, we wouldn't change a thing.

What I'd Change: Sternman Rule suggests adding adding Middle Eastern Mediterranean olives and feta to the mix and that just makes us think that a sprinkle of sumac or za'tar would make this salad that much more more exciting.

As always with our Cook the Book feature, we have five (5) copies of 'Ripe' to give away.

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