Little Gem and Radicchio Salad with Pickled Green Strawberries

Source: Joanne Weir, Copita Tequileria y Comida

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program as part of the Eat Drink SF Preview Series on July 12, 2014.

Serves 6


Pickled Green Strawberries

1 cup white balsamic vinegar
½ cup water
2 tablespoons honey or agave nectar
2 teaspoons kosher salt
1½ cups green strawberries, washed, hulled, and sliced


1 tablespoon raspberry vinegar
2 tablespoons white balsamic vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, thinly sliced
6 small heads Little Gem lettuce, trimmed and cut into quarters
2 ripe but not too soft nectarines, halved, pitted, and cut into ¼-inch wedges
2 cups raspberries
½ cup walnut halves, toasted


1.   To pickle the strawberries, place the vinegar, water, honey, and salt in a saucepan and bring to a boil. Let cool.

2.   Place the sliced strawberries in a bowl and pour the liquid over the top to cover. Stir together gently. Let sit for 15 minutes and drain.

2.   To make the salad dressing, in a small bowl, whisk together the raspberry vinegar, white balsamic vinegar, and olive oil. Season with salt and pepper and set aside.

3.   Just before serving, toss ⅓ of the dressing with the radicchio. In another bowl, toss ⅓ of the dressing with the lettuce quarters in the second bowl. In a third bowl, toss the remaining ⅓ of the dressing with the sliced nectarines and raspberries in the third bowl.

4.   To serve, place the lettuce quarters on the bottom of a serving platter. Top with the nectarines and raspberries. Pile the radicchio onto the top. Garnish with pickled green strawberries and walnuts. Serve immediately.

Farmers Market Ingredients