Warm Radicchio Salad with Figs, Gorgonzola and Crispy Prosciutto
Showcasing fall ingredients at their seasonal best, this eye-catching salad is all about contrasting flavors and textures. Pleasantly bitter radicchio, nutty Parmesan and crisped prosciutto combine with creamy Gorgonzola and sweet figs into a harmonious whole. A handful of watercress adds a peppery finish, while a drizzle of balsamic vinegar ties everything together. Before searing the radicchio, have all of the remaining salad ingredients prepped so you can quickly assemble the salad while the radicchio is still warm. The recipe calls for reduced balsamic vinegar, which you can make by simmering vinegar in a small saucepan until thickened, 10 to 15 minutes.
Ingredients:
- 3 oz. (90 g) prosciutto, thinly sliced
- 2 Tbs. extra-virgin olive oil, plus more as needed
- 4 heads radicchio, cored and quartered lengthwise
- Kosher salt and freshly ground pepper
- Reduced balsamic vinegar for drizzling
- 1 oz. (30 g) Parmesan cheese
- 8 oz. (250 g) fresh figs, halved or quartered lengthwise
- 4 oz. (125 g) Gorgonzola cheese, crumbled into big chunks
- 1 small bunch watercress, trimmed
Directions:
Preheat an oven to 425°F (220°C).
Lay the prosciutto slices in a single layer on a baking sheet. Bake until darkened and crisp, about 5 minutes. Let cool, then break the prosciutto into shards. Set aside.
In a large sauté pan over high heat, warm the olive oil. Working in batches as needed, add the radicchio and sear, turning once, until lightly charred and wilted, about 30 seconds per side. Add more oil between batches as needed.
Transfer the radicchio to a serving platter and season with salt and a few grindings of pepper. Drizzle with the vinegar, then using a rasp grater, grate the Parmesan over the radicchio. Arrange the figs, Gorgonzola, prosciutto and watercress on top and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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