Regular readers know that I like to eat seasonally. This time of year it gets pretty tricky, though. The initial magic of root vegetables and hearty greens and simmering stews that sounded so perfect at the beginning of winter have lost a bit of their appeal several months in – especially as things turn a bit sunnier and brighter in San Francisco and a person starts thinking about spring.

Radicchio green olive salad to the rescue! So simple, so easy, so crunchy, so delicious. Radicchio is in season – at its best, really – and the rich green olive dressing and piles of shredded parmesan give this salad some heft. Serve it with toasted bread after or alongside dinner. Pile it on toasted bread, even, for a quick bruschetta-type item when company comes. Or just eat it, as I tend to, out of the giant bowl all by yourself.

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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
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Recipe Wizard: localfoods.about.com
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tweeter: twitter.com/mollywatson
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[ Photos courtesy of Molly Watson and jfolkmann. ]