Food & Cooking Recipes Salad Recipes Radicchio Salad with Chopped-Lemon Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2019 Rate Print Share Photo: Justin Walker Prep Time: 25 mins Total Time: 25 mins Servings: 2 Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad. Ingredients 1 head radicchio (10 ounces), broken into individual leaves 1 small lemon 1 teaspoon whole-grain mustard ½ teaspoon sugar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup packed fresh mint leaves Directions Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry. Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve. Cook's Notes Soaking the radicchio in cold water helps curb the leaves' naturally bitter edges. Originally appeared: Martha Stewart Living, January/February 2019 Rate It Print