Radicchio Salad With Creamy Castelvetrano Olive Dressing

Radicchio. Cichorium intybus. Its red color makes it the flamboyant, nonconformist member of the chicory clan, while its bittersweet flavor, wide availability, and versatility—it can be served raw, grilled, sautéed, or roasted—make it one of the more common types to find on the plate. —Jenn Louis, The Book of Greens: A Cook’s CompendiumThere are several ways to tame the bitterness of chicories, one obvious way is to match it head-to-head with some level of creaminess. Here, ripe green olives and the salty parmesan cheese team up in a one-two punch of creamy texture and salty essence that turns the bitter nature of raw radicchio into a bright and crunchy salad.[tasty-recipe id="4293"]