Fried Olive Salad Topper on Radicchio Salad

Vinegar

Feb 23

Written By Loritta Lin

Yields 4-5 servings

Have you ever fried olives before? We haven’t, until we made this recipe! They become super light and crisp, acting almost like small, airy, umami pockets. When combined with nutty toasted sesame seeds, crunchy panko breadcrumbs, and spices, you get a salad topper that acts like a seasoning, coating the leaves in flavor and crunch.

Assembly

Step 1 In a medium cast-iron skillet, toast sesame seeds. Remove from pan into a medium bowl, then toast pistachios. Remove from pan and add to the bowl.

Step 2 In the same pan, heat over medium-low and add olive oil and olives. Spread olives out into a single layer, leaving space between pieces and slowly fry, stirring occasionally. Cook until light and crispy, about 10-15 minutes. Drain onto a paper towel-lined plate and set aside.

Step 3 Add panko to the olive oil and toast until golden brown. Transfer to a bowl and mix in smoked Maldon salt. Set aside to let cool. Once cooled, add to the bowl with sesame seeds and pistachios. Add all remaining ingredients and combine well.

Step 4 To assemble: Toss radicchio and frisée with Strawberry Rosé Living Vinegar and EVOO. Plate and top with Fried Olive Salad Topper right before serving.

Ingredients

Fried Olive Salad Topper:

• 2 tbsp Sesame seeds
• 3 tbsp Pistachios, chopped
• ¼ cup Pitted olives, chopped
• 2 tbsp Olive oil
• ⅔ cup Panko breadcrumbs
• ½ tsp Smoked Maldon salt
• ¼ tsp Za’taar
• ¾ tsp Smoked paprika
• ½ tsp Aleppo pepper
• Zest of ½ lemon

Radicchio Salad:

• Radicchio
• Frisée
• Strawberry Rosé Living Vinegar
• EVOO
• Salt and black pepper