Little Gem and Radicchio Salad with Pickled Green Strawberries | CUESA

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Little Gem and Radicchio Salad with Pickled Green Strawberries


Joanne Weir, Copita Tequileria y Comida

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.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »