Radish-Radicchio Salad with Caper Vinaigrette

This is Sara’s adaptation using good things grown in her backyard garden.

August 15, 2013 | | Salads

This is Sara’s adaptation, using good things from her backyard garden, of a Yotam Ottolenghi salad recipe in his best-selling cookbook, Plenty (Chronicle Books, 2011).

Radish-Radicchio Salad with Caper Vinaigrette

Recipe submitted by: Sara Hershoff







  • 1 small head Boston lettuce, torn, washed and spun dry
  • ½ head escarole, torn, washed and spun dry
  • ½ head radicchio, core removed and thinly sliced
  • 3 green onions, thinly sliced on an angle
  • 1 bunch radishes, cleaned and cut into half-moon slices
  • 2 cups semi-dried tomatoes (see recipe)
  • 2–3 tbsp capers


  • 1 garlic clove, crushed
  • 1½ tbsp fresh-squeezed lemon juice
  • ½ tsp caper brine
  • 1½ tbsp olive oil
  • 1 tbsp grapeseed oil
  • Salt and fresh ground black pepper to taste


  1. Tear lettuce and escarole leaves into large pieces and place in a large bowl or platter.
  2. Add radicchio, green onions, radishes and tomatoes. Measure out capers into a small bowl.
  3. Stir together garlic, lemon juice and caper brine, then gradually whisk in olive and grapeseed oils until dressing is well emulsified.
  4. Just before serving, pour dressing over and toss gently. Season with salt and pepper. Sprinkle capers on top.


Semi-dried Tomatoes


  • 5 plum tomatoes
  • 8 sprigs of thyme
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt to taste


  1. Preheat oven to 275ºF.
  2. Quarter tomatoes lengthwise.
  3. Place skin side down on a baking sheet lined with parchment paper.
  4. Place thyme sprigs on top.
  5. Drizzle with olive oil, balsamic vinegar and sprinkle with salt.
  6. Roast for 1½ hours or until semi-dried.
  7. Discard thyme and cool tomatoes before using.

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