Toro Radicchio Recipe

Prepare Tapenade

Place pitted green olives, rinsed capers, parsley, garlic clove, lemon zest and lemon juice into a food processor or small blender. Pulse until coarsely chopped, scraping down the sides as needed so mixture stays slightly chunky (not a smooth paste).

With the processor running on low, drizzle in 3 tablespoons extra-virgin olive oil until the mixture comes together but still has texture. Season with freshly ground black pepper and red pepper flakes (if using). Taste and adjust lemon or salt — capers and olives provide saltiness, so do not add extra salt unless needed.

Transfer the tapenade to a bowl and let rest at room temperature while you prepare crostini and vinaigrette so flavors mellow (10–15 minutes).

Toast Bread

Preheat oven to 400°F (200°C). Arrange 8 slices of baguette on a baking sheet in a single layer.

Brush each slice lightly with 2 tablespoons extra-virgin olive oil (or use a pastry brush to coat both sides) and sprinkle with 1/4 teaspoon sea salt across all slices.

Bake for 6–8 minutes, flip once halfway through, until edges are golden and crisp but not overly browned. Remove and cool slightly. Alternatively, grill slices on a hot pan for 1–2 minutes per side.

When cool enough to handle, spread about 1 to 1 1/2 tablespoons of green olive tapenade on each crostini just before serving.

Make Vinaigrette

In a small bowl whisk together 1 tablespoon sherry vinegar, 1/2 teaspoon Dijon mustard and 1/2 teaspoon honey until emulsified.

Whisk in 4 tablespoons extra-virgin olive oil in a steady stream until the dressing is cohesive. Stir in 1/4 cup finely grated Manchego cheese so it disperses into the vinaigrette (the cheese will slightly thicken the dressing).

Season with 1/8 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt. Taste and adjust acidity or salt. If too thick, whisk in up to 1 tablespoon warm water to loosen slightly.

Prepare Radicchio

Trim core from radicchio heads and separate leaves. Tear or halve large leaves into bite-sized pieces, keeping shape for presentation. Place radicchio and optional baby arugula in a large bowl.

Drizzle 1 teaspoon extra-virgin olive oil over greens and toss gently to coat. Add toasted pine nuts or walnuts if using.

Pour 2 to 3 tablespoons of Manchego vinaigrette over the greens and toss gently but thoroughly so leaves are lightly dressed. Adjust amount of vinaigrette to taste — you may have extra for serving.

Arrange dressed radicchio on a serving platter or individual plates. Place 4 crostini (tapenade-topped) on each plate or fan them along the edge. Garnish salad with microgreens or chopped chives and a light sprinkle of additional grated Manchego if desired.

Serve immediately so crostini remain crisp. Leftover tapenade can be refrigerated for up to 5 days; vinaigrette will keep 3 days refrigerated (re-whisk before using).