Radicchio Salad with Bagna Cauda Vinaigrette

By: The Local Palate
radicchio salad: Steven Satterfield’s thanksgiving
Reprinted with permission from Vegetable Revelations by Steven Satterfield. Copyright © 2023. Published by Harper Wave, an imprint of HarperCollins Publishers. Photo courtesy of Andrew Thomas Lee.

With all the turkey, mashed potatoes, and stuffing on the Thanksgiving dinner table, a fall-themed salad is necessary for a balanced feast! Chef Steven Satterfield’s crunchy and colorful radicchio salad from Vegetable Revelations: Inspiration for Produce-Forward Cooking (Harper Wave, 2023) combines rich and sweet flavors with the addition of fall persimmons. The dish is complete with a homemade Italian bagna cauda vinaigrette, bringing out an comforting hint of garlic and oil with the first bite.

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Serves 6

    For the bagna cauda vinaigrette:
  • 1 (2 ounce) tin anchovies, drained
  • 3 tablespoons sherry vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ cup olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • For the radicchio salad:
  • 1 small head radicchio (8-12 ounces)
  • 1 ripe Fuyu persimmon
  • About ½ cup Bagna Cauda Vinaigrette
  • ¼ cup oil-cured black olives, pitted and torn

Make the bagna cauda vinaigrette:

  1. In a small bowl, place anchovies. Using tines of fork, mash filets to break them into small bits. Mix in vinegar, garlic, mustard, honey, and salt. Drizzle olive oil while whisking to emulsify. Add parsley and mint. Taste for seasoning. Vinaigrette will keep in airtight container for up to 1 day.

Make the radicchio salad:

  1. Trim base of radicchio and cut into quarters through core. Trim core from each quarter and separate leaves. Fill a large bowl or clean kitchen sink with water. Submerge leaves. Pull leaves from water, leaving water and any dirt that sinks to bottom behind. Spin in salad spinner or pat with kitchen towel to dry.
  2. On a cutting board, place persimmon. Peel skin and remove leaves. Halve persimmon. Cut into thin half-moon slices, removing any seeds.
  3. In a large bowl, arrange radicchio. Toss with enough vinaigrette to lightly coat. Transfer salad to serving platter. Add persimmon slices and olives. Drizzle more dressing on top.
  • Recipe By
    Adapted from Vegetable Revelations by Steven Satterfield (Harper Wave). Copyright © 2023.
  • Contributing City

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