Radicchio Salad

Radicchio Salad

[Photograph: Squire Fox]

In My Pizza Lahey has included recipes for many of the fabulous non-pizza menu items on offer at his New York pizzeria, Co., including this fascinating Radicchio Salad. It's a salad full of bitter, earthy flavors interspersed with creamy-pungent bites of Taleggio and bursts of sweet-sour balsamic vinegar.

Reprinted with permission from My Pizza by Jim Lahey. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.

  • Yield:4
  • Active time: 10 minutes
  • Total time:10 minutes


  • 280 grams (1 medium head) radicchio, sliced into 1/2-inch strips
  • 20 grams (3 tablespoons) balsamic vinegar
  • 30 grams (about 3 tablespoons) extra-virgin olive oil
  • 2 grams (1/4 teaspoon) fine sea salt
  • 113 grams (4 ounces) Taleggio cheese
  • 80 grams (about 8 medium) shiitake mushroom caps, thinly sliced


  1. 1.

    Divide the radicchio among individual plates. Drizzle with the vinegar and oil and sprinkle with the salt. Break the cheese into ¾-inch chunks and arrange them around each plate. Top with the sliced mushrooms.