Special thanks to Martha Steward for not only posting a simple recipe for radicchio salad, but also explaining the differences between radicchio di Treviso (narrow, tapered head) and radicchio di Verona (loose, round head). Both radicchios are named after the Italian regions where they originated.

I chose this recipe because I was not familiar with the taste of radicchio di Treviso and wanted something that would highlight the flavors of the colorful vegetable.

The salad dressing made with white-wine vinegar, salt, ground pepper and walnut oil complimented the slightly bitter flavor of the leaves without overpowering it.

I suggest leaving the dressing on the salad for a few minutes before serving so the acidity of the vinegar can starts cooking the radicchio leaves and softens its texture. I also suggest cutting the leaves into several pieces to make it easier to eat.

If you decide to add walnuts, toast them for about five minutes to help bring out their flavors.

Overall, the nutty flavor of the dressing tamed the bitterness of the radicchio to make this an enjoyable salad I will definitely make again.