Toro bravo's radicchio salad with manchego vinaigrette

Indulge in the vibrant flavors of Toro Bravo's radicchio salad with a drizzle of zesty manchego vinaigrette. A tantalizing fusion of bitter and tangy notes awaits!

Ingredients:

• 1 red onion, chopped
• 1/4 cup good-quality balsamic vinegar
• 1/4 cup good-quality sherry vinegar
• 3 heads radicchio
• 1 tablespoon honey
• 3/4 cup olive oil
• 1 1/2 cups Manchego, finely grated and divided
• 1 pinch salt, plus more to taste

Instructions:

1. Mix the balsamic vinegar, sherry vinegar, and finely chopped red onion in a large bowl. Break the onion apart into small pieces to enhance the flavor infusion into the vinegar solution. (Tip: If you plan to quick pickle the onions for consumption, consider incorporating the honey at this stage as suggested by Food52er hardlikearmour.) Allow the mixture to sit for 1 hour, then remove and discard the onions by straining the liquid.
2. Discard the cores of the radicchio and chop it into 1-inch pieces. Fill a large bowl with 1 gallon of water and ice to make it very cold. Once chilled, remove the ice and immerse the radicchio in the cold water. Let it soak for 15 minutes to reduce bitterness, then strain and dry the radicchio using a salad spinner. Fluff the dried radicchio to prepare it for the salad. (Tip: Strain out the ice to avoid needing to fish out ice remnants later when drying the radicchio.)
3. Combine the honey and olive oil with the strained vinegars and whisk together.
4. Gently mix the radicchio with the dressing using your hands until evenly coated. Sprinkle in 1 cup of finely grated Manchego, season with salt, and mix again.
5. For serving, sprinkle the remaining 1/2 cup of grated Manchego over the salad in a large serving bowl, or divide the salad with Manchego among 4 to 8 individual bowls or plates.

Summary:

• Calories: 2434 kcal
• Fat: 222 g
• Protein: 49 g
• Carbs: 65 g
• Potassium: 1527 mg
• Magnesium: 123 mg