Italian Spinach and Radicchio Salad
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 8 to 10
Ingredients
2 (6-ounce) bags baby spinach (about 18 loosely packed cups)2 medium heads radicchio, torn into bite-sized pieces (about 6 cups)6 tablespoons extra virgin olive oil 1 large red onion, halved and sliced thin2 small bulbs fennel, sliced very thinTable salt 6 tablespoons balsamic vinegar Ground black pepper
Instructions
- Toss spinach and radicchio together in large bowl. Heat oil in large skillet over medium-high heat until shimmering. Add onion, fennel, and 3/4 teaspoon salt and cook, stirring occasionally, until vegetables are softened and browned, 6 to 8 minutes. Stir in vinegar and pepper to taste and cook until syrupy, about 30 seconds.
- Scrape fennel mixture into bowl with spinach and radicchio. Toss until salad greens wilt slightly, about 1 minute. Serve immediately.
Yield
Serves 8 to 10Ingredients
2 (6-ounce) bags baby spinach (about 18 loosely packed cups)
2 medium heads radicchio, torn into bite-sized pieces (about 6 cups)
6 tablespoons extra virgin olive oil
1 large red onion, halved and sliced thin
2 small bulbs fennel, sliced very thin
Table salt
6 tablespoons balsamic vinegar
Ground black pepper
Ingredients
2 (6-ounce) bags baby spinach (about 18 loosely packed cups)
2 medium heads radicchio, torn into bite-sized pieces (about 6 cups)
6 tablespoons extra virgin olive oil
1 large red onion, halved and sliced thin
2 small bulbs fennel, sliced very thin
Table salt
6 tablespoons balsamic vinegar
Ground black pepper
Ingredients
2 (6-ounce) bags baby spinach (about 18 loosely packed cups)
2 medium heads radicchio, torn into bite-sized pieces (about 6 cups)
6 tablespoons extra virgin olive oil
1 large red onion, halved and sliced thin
2 small bulbs fennel, sliced very thin
Table salt
6 tablespoons balsamic vinegar
Ground black pepper
Why This Recipe Works
Our Italian Spinach and Radicchio Salad recipe combines sweet and bitter flavors to great effect. We sliced the fennel and onion very thin to ensure they became quite soft when cooked. Tossing the warm onion and fennel mixture with the spinach and radicchio quickly after cooking allowed the heat to wilt the greens.
Instructions
- Toss spinach and radicchio together in large bowl. Heat oil in large skillet over medium-high heat until shimmering. Add onion, fennel, and 3/4 teaspoon salt and cook, stirring occasionally, until vegetables are softened and browned, 6 to 8 minutes. Stir in vinegar and pepper to taste and cook until syrupy, about 30 seconds.
- Scrape fennel mixture into bowl with spinach and radicchio. Toss until salad greens wilt slightly, about 1 minute. Serve immediately.
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