Radicchio salad with manchego vinaigrette

Serves 4-8

• 0 heads radicchio
• 60g balsamic vinegar
• 60g sherry vinegar
• 1 red onion
• 1 tbsp honey
• 180g olive oil
• 150g manchego
• 0 Salt

Step 1
Toro Bravo’s answer: infuse the vinegar with chopped red onion for an hour, then remove it.

Step 2
Once you add dressing to radicchio leaves or other slippery lettuces, it tends to bounce off into the bottom of the bowl.

Step 3
You’ll toss the dressed leaves again with a dusting of finely grated manchego to help the coating stick.

Step 4
Remove and discard the cores from the radicchio, then chop into 2.5cm pieces.

Step 5
Fill a large bowl with iced water, add the radicchio and leave it to sit for 15 minutes – this will remove some of its bitterness.

Step 6
Drain, then dry in a salad spinner.

Step 7
In a large bowl, mix the vinegars and onion, breaking up the onion into pieces (note: if you want quickly to pickle and eat the onions themselves, add the honey now, too).

Step 8
Leave to sit for an hour, then strain out the onions.

Step 9
Whisk the honey and oil into the strained vinegar.

Step 10
Using your hands, toss the radicchio in the dressing, then add two-thirds of the cheese and salt to taste, and toss again.

Step 11
To serve, top the salad in a bowl with the remaining manchego, or distribute the salad and cheese among the plates.