Radicchio Salad with Zucchini Pickles

Recipe adapted from Jason Neroni, Osteria la Buca, Los Angeles

Sweet, bright and crunchy, pickles are a classic sandwich accompaniment, but they get passed over where salads are concerned. No more: Jason Neroni, the new chef of L.A.'s Osteria La Buca, marinates thin slices of zucchini in a mixture of vinegar, sugar and spices before tossing the pickles into a salad that combines the flavors of sweet, sour and salty in a bold-yet-harmonious manner. Because radicchio can be bitter, Neroni first soaks the leaves in ice water to tame their bite, then tosses them with the brilliant-yellow pickles and herbs to build a salad that is the envy of many a sandwich.

Recipe adapted from Jason Neroni, Osteria la Buca, Los Angeles

Radicchio Salad With Zucchini Pickles
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Radicchio salad with bread and butter pickles from chef Jason Neroni at Osteria La Buca
Servings
8
servings
Ingredients
  • 1 zucchini, cut into 1/16-inch slices
  • 1 cup white wine vinegar
  • ¼ cup sugar
  • Kosher salt and freshly ground pepper
  • 1 tablespoon turmeric
  • ¼ 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
  • ¼ cup mint leaves
  • ¼ cup flat-leaf parsley leaves
  • ½ cup extra-virgin olive oil
  • 2 cups shaved Parmigiano-Reggiano (about 8 ounces)
  • 15 Castelvetrano olives, pitted
Directions
  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.
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