Seared cippolini onions lend depth to this jewel-toned radicchio and frisee salad with shaved beets and carrots. Jump to recipe.
I started writing Brooklyn Supper, along with my husband Brian, three and a half years ago. At the time I was a stay at home mom in need of some community, and was looking for a way to document and share all the great food we were eating. I liked to think of food writing as my hobby. Through happenstance, and a bit of hard work, my hobby has turned into my career – one that I’m increasingly passionate about. But I have another career too – I’m a painter.
I have a studio here in Williamsburg and teach drawing at a local college, and now, for the first time in forever, I have a show! Brian and I put the finishing touches on the exhibition Saturday, and then went out for oysters, drinks, and dinner. It’s been a long few months, and I was happy to celebrate the accomplishment, but I was also keen on raising a glass to the man who made it all possible. I still have a few more hoops to jump through this month, with the show and other exciting projects, but the skies are beginning to clear, I’ve been back in the kitchen making the food I love, and I can’t wait for the year ahead.
Yesterday, happy to be relaxing at home after all the craziness, I was craving crunch and color, and threw together this great salad in a matter of minutes. Browned cippolini onions lent an awesome sweet and smoky profile, while the radicchio and frisee were pleasantly bracing. For color and added crunch, I threw in thin slices of purple carrot and golden beet. Lots of buttery lemon, creamy Asiago, and a generous sprinkle of sea salt brought the flavor together and made for a very satisfying January salad. Since the vegetables here are very robust, this salad is the perfect vehicle for two runny eggs (that’s how I ate it), but it would also be wonderful tossed with warm pasta or quinoa.
Seared cippolini onions lend depth to this jewel-toned radicchio and frisee salad with shaved beets and carrots.
- 2 cippolini onions
- 3 tablespoons plus 1 teaspoon extra virgin olive oil , divided
- 1 small head radicchio , torn into bite-sized pieces
- 2 cups chopped frisee
- 1 carrot , sliced paper thin with a mandoline or peeler
- 1 golden beet , sliced paper thin with a mandoline or peeler
- 1/2 teaspoon sea salt
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon rice wine vinegar
- 1 teaspoon grated lemon zest plus a few strips for garnish
- 1/2 teaspoon white pepper
- 1/4 cup Asiago , sliced paper thin
In a small skillet, heat 1 teaspoon of olive oil over medium-high heat. Peel and quarter the cippolinis and toss in the skillet. Sear each side to a deep brown, about 2 minutes. Remove to a cutting board to cool while you assemble the rest of the salad.
Once onions have cooled, dice and place in a small bowl. Whisk in lemon juice, vinegar, zest, and sea salt. Drizzle in remaining 3 tablespoons olive oil, whisking until emulsified.
Plave radicchio, frisee, beets, and carrots in a salad bowl. Drizzle dressing over the greens and toss salad with your hands. Taste and add more dressing or sea salt as needed.
Use a peeler to shave Asiago onto salad. Top with fresh pepper and a few strips zest, and serve.