Radicchio di Treviso Salad
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- 2 1/4 Lbs Radicchio di Treviso
- 1/2 to 3/4 unpacked cup, shredded tender root portions of radicchio plants (can substitute celery root)
- 3 Tbs olive oil
- 8 - 10 Alici, chopped fine (see note)
- 1-2 Tsp Balsamic vinegar
- 1/2 cup pine nuts
- Freshly ground sea salt and black pepper to taste
Note: Alici are the smallest and most delicate of the sardine family. They are traditionally pickled fresh with a mild onion, then chopped fine and used in antipasto dishes. As a substitute, use half the amount of sardines in salt that have been rinsed and soaked a couple of times to remove the overly strong salt flavor.
- Clean, wash and shred the radicchio root.
- Wash the radicchio, shake out the moisture, and shred the leaves to uniform size.
- Combine the ingredients in a bowl, mix thoroughly and serve.
Recipe Tip!This traditional antipasto goes extremely well with a moderate white wine.
Makes 3 to 4 servings