Serves 2-4

• 1 head of radicchio, outer leaves removed and cut into eight wedges lengthwise leaving the core intact
• 5 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper, to taste
• 1 ½ teaspoons balsamic vinegar
• 1 ½ teaspoons sherry vinegar
• 1-2 shallots, finely chopped
• ½ teaspoon kosher salt
• 4-6 ounce ball of fresh mozzarella
• roasted tomatoes

Preheat oven to 400°F.

Toss the radicchio wedges with 2 tablespoons of the olive oil. Place the radicchio on a sheet pan lined with parchment paper and season with salt and pepper to taste. Roast in the oven, turning once, for 10-15 minutes until slightly wilted and charred. Transfer to a platter.

Combine the balsamic vinegar, sherry vinegar, shallots, and salt in a small bowl. Allow to sit for 10-15 minutes. Whisk the remaining 3 tablespoons of olive oil into the vinegar and shallot mixture and add pepper to taste. Drizzle the vinaigrette over the roasted radicchio.

Tear the mozzarella and add to the platter with the roasted radicchio. Scatter the roasted tomatoes over the roasted radicchio and mozzarella.

Roasted Tomatoes

• 2 pints cherry tomatoes, halved

Preheat oven to 300°F.

Place cherry tomatoes cut side up on a parchment lined baking sheet. Roast for 1 ½ to 2 hours, turning the baking sheet every 30 minutes, until the tomatoes are shriveled, half-dried, and slightly charred on the edges.

(adapted from Toro Bravo: Stories. Recipes. No Bull. by John Gorham and Liz Crain)

Serves 2-4

• 1 head of radicchio, outer leaves removed and cut into 8 wedges lengthwise removing the core
• 1 ½ teaspoons balsamic vinegar
• 1 ½ teaspoons sherry vinegar
• 1-2 shallots, finely chopped
• 4 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• kosher salt and freshly ground black pepper, to taste
• ½ cup of Parmesan, freshly grated
• baguette, sliced on the diagonal into ¼ inch thick slices (1-2 slices per serving)
• tapenade

Thinly slice the radicchio wedges into ¼ inch slices. Fill a salad spinner with water and add ice to chill. Remove the ice from the water and add the sliced radicchio. Allow the radicchio to soak in the water for 15 minutes to remove some of the bitterness. Drain the water and spin the radicchio until dry.  Place the radicchio in a large salad bowl.

Combine the balsamic vinegar, sherry vinegar, shallots, and salt in a small bowl. Allow to sit for 10-15 minutes. Whisk 3 tablespoons of olive oil into the vinegar and shallot mixture and add pepper to taste. Drizzle the vinaigrette over the radicchio and toss. Add the Parmesan to the salad and toss again.

Brush the baguette slices with the remaining tablespoon of olive oil and season with salt and pepper. Grill or broil the slices until slightly browned and toasted. Top each of the baguette slices with 1-2 tablespoons of tapenade.

Serve the salad with the baguette slices topped with tapenade.

Tapenade

• 6 ounces Manzanilla olives stuffed with anchovies
• 2 tablespoons red onion, finely chopped
• 1 tablespoon flat-leaf parsley, finely chopped
• 1 ½ teaspoons tarragon, finely chopped
• ¼ cup extra-virgin olive oil

Place olives, red onion, parsley, and tarragon in the bowl of a food processor and pulse several times to finely chop. Place the olive mixture in a small bowl, add the olive oil, and stir to combine.