This recipe is brought to you in partnership with The California Olive Committee.
Radicchio is such a beautiful vegetable on the table, but those vibrant purple leaves are so bitter that it can be tricky to figure out how to work them into a recipe.
Here’s one idea: a light, but satisfying salad full of buttery California green ripe olives, nutty chickpeas, salty Parmesan cheese, and a sweet balsamic vinaigrette.
All these flavors and textures balance the radicchio, making a colorful, elegant – and quick! – seasonal salad for your dinner table.