Toro bravo's radicchio salad with manchego vinaigrette
Indulge in Toro Bravo's exquisite radicchio salad, dressed with a flavorful Manchego vinaigrette. A delectable culinary experience 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:
- Combine balsamic vinegar, sherry vinegar, and chopped red onion in a large bowl. Separate the onion pieces to ensure the vinegar absorbs all the onion flavor. (Tip: For those interested in making quick pickled onions, consider adding honey at this stage as suggested by Food52er hardlikearmour.) Let it rest for 1 hour, then remove and discard the onions.Trim the cores from the radicchio and chop it into 1-inch pieces. Prepare a large bowl with 1 gallon of water and enough ice to create a cold water bath. Once chilled, remove the ice and soak the radicchio in the water. Allow it to sit for 15 minutes to reduce bitterness, drain, and use a salad spinner to remove excess water. Gently separate the dried radicchio. (Tip: Make sure to remove the ice before adding the radicchio to prevent having to pick out ice bits later.)Combine the honey and olive oil with the strained vinegars, and mix well with a whisk.Using your hands, coat the radicchio thoroughly with the dressing. Sprinkle in 1 cup of finely grated Manchego cheese, add salt, and toss again.When ready to serve, either sprinkle the remaining 1/2 cup of grated Manchego on top of the salad in one large serving bowl or divide the salad and cheese among 4 to 8 individual bowls or plates.
Summary:
- Calories: 2420 kcal
- Fat: 222 g
- Protein: 48 g
- Carbs: 62 g
- Potassium: 1346 mg
- Magnesium: 116 mg