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Radicchio salad with mint, pistachios, Pecorino Romano and grapefruit honey vinaigrette

Recipe by:Chef Mindy Oh
Mora Italiano, Los Angeles


  • Salad
    2 heads radicchio
    15 mint leaves
    1/4 cup grated Pecorino Romano
    1/4 cup pistachios, toasted

    1/4 cup grapefruit juice
    1/4 cup champagne vinegar
    1 tbsp. wholegrain mustard
    1 tbsp. honey
    1 cup sunflower oil or any neutral oil
    Salt, to taste


Cut radicchio heads in half. Remove cores and cut leaves to the desired size. Place leaves in ice water to crisp them and remove some of the bitterness. Dry using a salad spinner, then pat dry with paper towels.

In a mixing bowl, combine grapefruit juice, vinegar, mustard and honey. Whisk well until ingredients come together, then slowly drizzle in oil. Whisk until the oil disappears into the dressing, and keep adding oil a little at a time until all of it is emulsified. Season with salt to taste. Dressing can be made a day in advance.

In a serving bowl, toss together radicchio leaves, mint leaves, cheese and pistachios. Drizzle with as much dressing as you would like. Massage the dressing into the leaves to enhance absorption and reduce the bitterness of the radicchio.

Serves 2 to 3

Photo: © 2021 Lori Fusaro



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