Winter Radicchio Salad

This gorgeous salad with anchovy dressing, persimmon, and fresh pecorino cheese will be on repeat throughout winter

Hi everyone,

as you can imagine, given the fires that have devastated my beautiful, magical city, I have fallen behind on the weekly recipes and the Things I Am Liking column. The latter is in the works, a tricky one, and yet a much needed one, to show gratitude for my safety, but also for the amazing community we are, as neighbors, as angelenos, as Californias, as Americans, as humans. In fact, as soon as we were able to get out there, and wrap our head around what was happening (what is still happening, as our city keeps burning) we all rallied for those who have lost so much, and this gives me so much hope for the future.

The recipe, however, is ready for you today, to begin the week with some color, something delicious and healthy to nourish you, during whatever hard or happy time you are going through.

I will go back to recipes with photos, but I have been without power for four days and this is the best I could do this week. Thank you for your patience, and thank you, once more, for subscribing to Following the Breadcrumbs.

As a reminder, January’s cooking class profit will be entirely matched and donated to trusted GoFundMe that we will choose together and discuss together in tonight’s live (01/13/25) at 5pm, on Instagram. Message me if you want to sign up for class and have not done before.

For now, enjoy this fantastic winter salad.

Ingredients for 4 people: