Shades of red define this crisp salad with a kick.
- 2 tablespoons extra virgin olive oil (EVOO)
- Juice of 1 lemon
- 1 teaspoon superfine sugar
- Salt and pepper
- 2 heads radicchio, shredded
- 1 onion, sliced
- 1 Fresno chili pepper, sliced
In a large mixing bowl, whisk together the lemon juice, EVOO, sugar, salt and pepper.
Once combined, add the radicchio, onion and Fresno chili pepper to a serving bowl and toss to coat with the dressing.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit