This salad of crunchy, slightly bitter radicchio leaves coated with a rich green olive dressing was inspired by a salad I had at Toro Bravo in Portland. That salad was radicchio with a Parmesan dressing and green olive crostini. Here I've brought the flavors together into a single bowl.
- Trim the radicchio and cut or tear it into shreds or bite-size pieces. Put the radicchio in a large salad bowl.
- Pit the olives (see how here) and mine them, with the garlic, into a paste and then mix with oil, vinegar or lemon juice, and add salt and pepper to taste. (You can also do this in a blender, if you like.)
- Toss the radicchio with the dressing. Serve topped with plenty of finely grated Parmesan cheese.