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+ servings
Radicchio and Frisee Salad with Cippolini, Beets, and Carrots
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Seared cippolini onions lend depth to this jewel-toned radicchio and frisee salad with shaved beets and carrots.

Recipe Type: Salad
Makes: 4 servings
Author: Elizabeth Stark
  • 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
  1. 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.

  2. 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.
  3. 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.
  4. ​Use a peeler to shave Asiago onto salad. Top with fresh pepper and a few strips zest, and serve.