Italian Radicchio Salad
For the salad combine the romaine radicchio scallions tomatoes chickpeas olives salami parsley and gorgonzola.
Italian radicchio salad. Refresh in iced water with a dash of red wine vinegar to preserve the colour. Drain the leaves and place in a salad spinner to remove all of the excess water. Toss the vinaigrette in the salad before serving. Set aside until required.
For the vinaigrette whisk together the olive oil red wine vinegar mustard garlic oregano salt and pepper in a small bowl. 50g of red wine vinegar. Pour enough dressing on the salad to. Directions place the arugula radicchio and endive in a medium bowl.
Pour dressing over salad toss to combine and serve immediately. To make the carpaccio of radicchio bring the wine red wine vinegar sugar and salt to the boil then add the radicchio leaves and blanch for 1 minute. 20g of cane sugar. Slowly pour in olive oil 13 cup while whisking.
Halve the radicchio lengthwise cut out the cores. Instructions cut the ends off of each orange and then slice the peel off removing all the peel and pith. In a small bowl whisk together the lemon juice olive oil salt and pepper. Then slice the oranges into.
Ingredients 1 handful rocket 1 small handful parmesan cheese grated radicchio finely sliced 1 lug balsamic vinegar 3 lugs extra virgin olive oil a little sea salt freshly ground black pepper a little parmesan. Whisk the lemon juice 3 tablespoons mustard 2 teaspoons garlic 14 teaspoon salt 14 teaspoon and pepper 18 teaspoon. Gently mix together the orange slices and radicchio and arrange them on a platter. Combine lettuces together in a large bowl.
Place the leaves in a large bowl. In a large bowl combine lettuce radicchio chick peas tomatoes cucumber and red onion. Toss with dressing just before serving. Scatter the pecans shallot slices.