Radicchio and Blackberry Salad with Charred Red Onion and Black Sesame Vinaigrette
Deep purple can be so romantic, but there’s so much more. For this amethyst hue, the deep jewel tones of purple are associated with spirituality, the sacred and the higher self. Purple helps align oneself with the whole of the universe. This salad is minimal in ingredients— but each plays its part. Radicchio lends a bitter crunch, blackberries pickled in rice vinegar are both sweet and tangy, and the humble red onion is elevated when pan-sautéed with butter and added right off the pan. The final flourish— a simple black sesame vinaigrette is followed by a drizzle of honey. For this darkly delicious salad, less is more, that’s for sure.
See this recipe on The Purist…
“They say you eat with your eyes, right? Well, let’s taste the rainbow, shall we? Summer is all about color— from bright, saturated hues of fresh corn and tomatoes to deep jewel tones of blackberries and plums. Throughout the season, the abundance of vibrant, fresh produce demands a simple, fuss-free approach— all the more to celebrate Mother Earth’s treasures— and practically speaking, who wants to spend time in the kitchen while there’s poolside fun to be had? The following salads draw inspiration from the array of summer hues that sweep over the land during these treasured warm months. So let’s celebrate summer and enjoy life— and healthy eating— in true living color.”
Serves 4
INGREDIENTS
1 large head of radicchio, cored and leaves separated
½ pint blackberries
2 tbsp unsalted butter
1 cup rice vinegar
1 tbsp sugar
1 tsp kosher salt
1 tbsp water
2 shots of sriracha
1 medium red onion
Good honey, for finishing
Olive oil, for finishing
Flaky sea salt
Dressing
1 tbsp black sesame paste
2 tbsp olive oil
1 tsp lemon juice
1 tbsp honey
Kosher salt and black pepper
METHOD
In a small bowl, whisk rice vinegar, sugar, kosher salt, water and sriracha until combined. Add blackberries, ensuring they’re fully submerged (if not add a bit more water and rice wine vinegar). Let blackberries sit for 1 hour, then drain.
For dressing, in a small bowl combine all ingredients and whisk until combined.
Cut onion thru stem into eighths, ensuring each wedge is intact at the root. Peel outer layer off and discard. In a non-stick pan, over medium high heat, melt butter and place wedges in pan. Sauté until bottom is brown and a bit charred in spots— approximately 2-3 minutes— then carefully flip to the other side and continue to sauté.
To plate, arrange radicchio on platter, followed by red onion and then blackberries. Drizzle with vinaigrette and finish with a drizzle of honey, a glug of olive oil and flaky sea salt.