Hearty Cauliflower and Radicchio Salad with Pine Nuts, Barberries, and – Burlap & Barrel

Ingredients

• ½ small red onion, very thinly sliced
• 1 teaspoon Banyuls vinegar or other red wine vinegar
• Fine sea salt
• 2 medium heads cauliflower (approximately 4 ½ pounds), cored and cut or broken into small (approximately 1 to 1 ½ inches) florets
• ½ cup plus 3 tablespoons olive oil, divided
• 2 medium or 4 small heads radicchio (12 to 14 ounces) (such as Lusia, chioggia, and/or castelfranco), leaves separated, large leaves torn into 3-inch pieces
• 2 tablespoons barberries
• 1 ½ teaspoons ground sumac, divided
• 1 ½ tablespoons olive oil or ghee
• ⅓ cup pine nuts