Corn Salad with Pedro Ximenez, Crispy Shallots, Radicchio and Pistachios

Course Salads

Ingredients in this Recipe

1 pinch black pepper, fresh ground
1 pinch sea salt
1 radicchio, large (or 2 medium), cut in half and sliced thin
2 tablespoons good olive oil, for cooking the shallots or onions
3 tablespoons Sherry Vinegar (SoTaroni Vinagre de vino Pedro ximenez gran reserva)
3/4 cups pistachios, roughly chopped and toasted
6 corn ears, cooked and sliced off the cob
8 shallots, medium size, sliced thin or early summer onions

See Full Recipe at Food52