Radicchio Salad
I told my friend the salad was so simple and she laughed and said “yes if you have speckled arugula, manchego cheese, and fancy olives”. She is correct. Everyone should have these things in their fridge at all times.
Ingredients
- 1 head speckled radicchio
- 2 stalks celery
- 1/2 bulb fennel
- 1/3 cup castelvetrano olives torn
- 1/3 cup manchego cheese
Dressing for each serving:
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- pinch maldon sea salt
- pinch pepper
- Fennel fronds for garnish
Instructions
- Wash and dry the radicchio.
- In a serving bowl roughly tear all the leaves. Then, slice the celery on a diagonal very thin, and add it to the bowl. Quarter the fennel, core it, and then slice thinly on a mandolin.
- Next up, roughly chop or tear the olives and finish with big shavings of the manchego cheese.
- Because this makes such a huge salad I serve it, dress it, and massage it a little altogether. YOU WILL EAT THE WHOLE BOWL I PROMISE. I served with scallops but anything will pair well.
