Radicchio Apple and Hazelnut Salad

When my brother in law was visiting for Christmas he mentioned there was a radicchio salad he loves at a restaurant in Los Angeles where he lives. While he was here I tried to recreate it for him and after a few different attempts I came up with this version. I'm pretty sure its nothing like the original but I think its delicious. The sweetness of the apple offsets some of the bitterness from the radicchio and the hazelnuts add great texture and crunch. It's wonderful served as a starter or you could make it a main dish by adding some grilled chicken, steak, or fish on top.

Ingredients -

1 medium head radicchio

1 Granny Smith or other tart apple

1/2 cup pickled onions - recipe follows

1/2 cup toasted hazelnuts - chopped

1/2 cup finely grated parmesan cheese

1 recipe lemon caesar dressing - found here in my kale salad recipe

Instructions -

At least 4 hours before you want to serve the salad, make the pickled onions. You will need -

1 medium red onion - cut in half then thinly sliced

1/2 cup rice vinegar, red wine vinegar, or white wine vinegar

1 cup water

1/4 cup sugar

1 tbsp kosher salt

Place the onion in a bowl or container that has a lid. Combine the vinegar, water, sugar and salt in a small sauce pan. Bring the vinegar mixture to a boil, then pour over the onions. Use a spoon to push the onions down into the liquid so they are all covered. Let cool, then cover and refrigerate for at least 4 hours before using.

To make the salad, cut the head of radicchio in half then remove the tough core. Place each half cut side down and then slice it into thin shreds. Place a large bowl. Next, remove the core from the apple then slice into thin matchstick like pieces. Add the apple, pickled onions, hazelnuts, and parmesan to the radicchio. Add half of the dressing and toss until everything is well combined. If you feel like it's necessary, add more dressing to taste. Top with freshly grated parmesan and serve immediately.

Serves 4 as a side