This salad celebrates both the unique bitterness of raw radicchio and the sweeter nuttiness that takes shape when the leaves are deeply charred. Paired with a mustard vinaigrette, this easy salad can be a simple yet elegant addition to any meal. Jewels of crunchy radish and fuyu persimmon make this a delightful fall dish.
1 small head radicchio
1 fuyu persimmon, washed, peeled, and chopped into bite-sized pieces
2-3 radishes, washed and chopped
1 tsp chopped parsley
For the vinaigrette
1 clove garlic, minced,
2 tsp. Grainy mustard
1 tbsp. Apple cider vinegar
2 tbsp. Olive oil
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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