Parmesan and Radicchio Saladby Paola Malpezzi-Price - Tuesday, July 27, 2010
Parmesan and Radicchio Salad
Radicchio is a very prevalent Italian winter vegetable (mostly grown October through February in north-eastern Italy) and comes in several different shapes and sizes—almost always red and white, but also cream with specks of red or green with red highlights. Any red and white radicchio (Trevigiano, Chioggia, Verona) will work in this recipe. Something delightfully delicious happens when you combine a bitter green with an aged cheese. This recipe modifies another one that we love, which uses arugula (or rocket lettuce), slices of parmesan cheese on top of cured beef. Both are an easy way to spruce up a dinner with a colorful new dish!
1 head of radicchio
3-4 tbsp of grated Parmigiano Reggiano or other quality parmesan cheese
Extra virgin olive oil, vinegar, salt to taste (approximately 1.5-2 tbsp of olive oil, ½-1 tbsp of vinegar)
Optional, but highly recommended: 1-2 tbsp of ground walnuts or pecans
Wash and chop the radicchio into bite size pieces. Dress with olive oil, vinegar and salt to taste. Sprinkle the grated parmesan onto the dressed salad and toss. The cheese should be enough to coat the leaves fairly substantially. Sprinkle the grated walnut or pecans over everything, toss and serve.