Radicchio, Roasted Artichoke, and Mozzarella Salad

insalata di radicchio, carciofi e mozzarella

I find that it’s really hard to make a salad that is fun, interesting, and most of all delicious. My solution is usually to add a lot of toppings to drown out the lettuce component.

For example, this radicchio, roasted artichoke, and mozzarella salad recipe has so many flavors and inspiring Italian ingredients, that I almost forget it’s a salad. With the addition of tomatoes, farro, and basil, it’s hearty, and bonus – the colors of the Italian flag – so fun! 

Let’s talk about a few of the ingredients in this salad, starting with the radicchio. Not many people get excited about radicchio. It looks like a purple blob. It tastes bitter. And what do we do with it? Well, in Italy, radicchio is a bit more inspiring. 

Radicchio is in the chicory family, which you might recognize from its relationship to coffee. Chicory roots are roasted, grinded, and used as a coffee substitute or added to coffee for flavor, famously done in New Orleans.

Radicchio Rosso di Treviso is produced in the provinces of Treviso, Padua, and Venice. There are two varieties grown in this region, both with a complex and manual production process.

Radicchio di Chioggia has a round, red head, and is grown in the territory of Chioggia, which is a small fishing port in the south of Venice’s lagoon. It has a strong, bitter flavor and is rich in antioxidants. 

Radicchio Variegato di Castelfranco is believed to have been created by crossing Radicchio di Treviso and escarole. Often nicknamed “orchid lettuce” or “winter rose”, it is grown within the provinces of Treviso, Padua and Venice. The flavor of its tender leaves range from sweet to pleasantly bitter.

Radicchio is often added to risotto, which is no surprise since there is a lot of overlap between the regions here in Northern Italy where both radicchio and rice are grown. Radicchio is also added to pasta, grilled, roasted, braised, or sometimes eaten raw in salads. 

For this roasted artichoke, radicchio, and mozzarella salad, I sliced my radicchio into ribbons and sautéed it in a pan with just a drizzle of olive oil. Continuing to stir, the radicchio wilted down, became tender and a bit more mild in flavor. I seasoned it with salt and pepper and removed it from the pan to cool slightly.

I also added artichoke hearts to this salad, another quintessential Italian ingredient. Good news for you and me is that we’re using jarred artichokes; so we’re going to save the lesson on how to clean, prepare, and wrestle with fresh artichokes for another day.

A great way to elevate a jarred artichoke heart is to roast them. I bought ones that were already cut in quarters-ish, making for even less work for myself.

I took them out of the jar with a fork, trying to drain some of the oil they were packed in. Laying them on a paper towel, I dabbed off a little bit more of the oil so they only had a thin layer left on them. Placing them on a baking sheet lined with aluminum foil or parchment paper, I sprinkled them with salt and freshly ground black pepper, and popped them in a hot oven to roast. They should take about 20 minutes; check on them half way through and give them a flip so they brown evenly on both sides.

Another key ingredient in this roasted artichoke, radicchio, and mozzarella salad is farro. It is considered an “ancient grain” that is filling, healthy, and high in fiber, iron, and protein. It is grown in many regions of Italy, for example Tuscany, Lazio, Umbria and Abruzzo. It is also common to find farro flour in the supermarket. Hmm does that mean farro bread? Don’t worry – I’ll look into it.

I cooked about 100g of farro according to the package instructions and left it aside to cool slightly while I prepared the rest of the ingredients. 

A no-brainer in an Italian salad is mozzarella. The small mozzarella balls are perfect for this salad, simply cut in half. Here in Italy, you’ll often see the package labeled as “bocconcini”. For a pop of red color and juicy sweetness, ripe cherry tomatoes cut in half will do the trick. 

For a dressing, I didn’t want to overcomplicate the matter. I just whisked together good quality extra virgin olive oil and balsamic vinegar with a sprinkle of salt and freshly ground black pepper – simple and delicious! 

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Let’s take a quick trip to Modena and talk about balsamic vinegar. Located in the region of Emilia-Romagna, there are a couple classifications of balsamic vinegar, with varying levels of quality.

Traditional Balsamic Vinegar of Modena (ABTM – Aceto Balsamico Tradizionale di Modena) is made from cooked grape must only from Trebbiano and Lambrusco grapes which are cultivated in Modena. All the production and aging phases are also held in the Modena province under strict control of the authorities. It is aged for at least 12 years in wood casks, producing a thick, concentrated syrup. Unique bottles are used that have a spherical shape but a rectangular base. 

White cap= “affinato” aged at least 12 years

Gold cap= “extra-vecchio” aged at least 25 years

Balsamic Vinegar of Modena PGI (protected geographical indication) is a commercial grade product with less regulations placed on the production process. It is only required to be aged 2 months but still made from grapes cultivated in the Emilia-Romagna region. However, it is often mixed with white vinegar, coloring, and thickeners, enabling it to be sold at a larger scale for a lower price.

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Lastly, an Italian salad is not complete with some fresh green herbs – basil and parsley are the perfect touch! 

Plating a salad is the art of not letting everything fall to the bottom of the salad bowl, especially those little grains of farro. To help in this regard, I dressed the greens and toppings separately and then assembled. I used a bit of mixed leafy greens, but fresh arugula would work well too.

In your serving platter or bowl, toss the greens with some dressing, start with less – don’t drown those beautiful, delicate leaves! In a separate small bowl, toss together the tomatoes, mozzarella, farro, and half the herbs with just enough dressing to get everything coated. You want all the components to shine; they only need a kiss of dressing to help them stand out.

Next layer is the wilted radicchio. I like to nestle it into the greens a bit so it’s not sitting in a blob on top of the greens. It was sautéed in olive oil and seasoned with salt and pepper, so it is essentially already dressed.

Then top with the tomato, mozzarella, farro and herb mixture. You can be as scattered or as artsy as you like. If you like a ring of mozzarella balls around the outside of the platter, go for it.

Next, arrange the roasted artichoke hearts on top and sprinkle with the rest of the herbs for garnish. 

This radicchio, roasted artichoke, and mozzarella salad would make a great lunch with a big slice of red onion focaccia or served at dinner along with chicken cacciatore.

Radicchio, Roasted Artichoke, and Mozzarella Salad Recipe

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