Prep time: 15 minutes

Serves 4-6

There are several ways to tame the bitterness of chicories, the type of leafy vegetable radicchio is. One obvious way is to counter the bitterness with sweetness. A less obvious but just as effective way is to match it head-to-head with some level of creaminess. Here the gentle flavor and creamy texture of ripe green olives teams up with parmesan cheese in a one-two punch that brings the bitter nature of raw radicchio into a bright and crunchy salad.

You can make the dressing in a blender or food processor for faster prep but more clean-up but it only takes a few moments with a sharp knife to get the olives and garlic into a suitable mince. Make this salad knowing that radicchio has more backbone than most salad greens and won’t wilt sadly within minutes, making this a fabulous option for occasions when the food may sit around a bit—potlucks, buffets, holiday tables.

Pit the olives: set them on a cutting board, smash each one with a knife handle, flat meat pounder, or the bottom of a small frying pan or saucepan. Remove and discard the pits. Mince the olives. You want them truly minced—almost to the point of being a paste. Go ahead and use the side of the knife to mash the olives a bit as you go. Put the minced olive/puree in the bottom of a large salad bowl.

Peel and mince the garlic; add it to the olives. Whisk in the vinegar. Whisk in the olive oil. Whisk in half of the cheese. Whisk in the salt and pepper.

Cut out and discard the core of the radicchio. Chop the head into salad-size pieces. Add them to the bowl. Toss them with the dressing on the bottom of the bowl. Sprinkle on the remaining cheese for a snowy effect. Serve as soon as you like.