This is my favorite winter salad. Its nice pleasing bite is especially good with roasted meats.
⅓ cup finely chopped red onion
⅓ cup red wine vinegar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces radicchio
2 large bunches of watercress, washed and drained well
⅓ cup extra-virgin olive oil
In a small bowl, marinate red onion in vinegar with salt and pepper for 30 minutes. Shred radicchio into thin slices, as for a slaw. Remove thick stems from watercress. Toss lightly to mix. Add olive oil to marinated red onion, and beat with a fork to blend. Pour onion and dressing over salad, and toss to coat. Serves six.
