27 September 2011

Radicchio Salad

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I blogged about Orangette's wonderful read, and the accompanying recipes before. I haven't yet (cross fingers!) attempted a recipe of hers that doesn't work like a dream. Not only have they been a cinch to put together, they have always been packed with flavor. Her Radicchio Salad with Garlic and Black Pepper epitomises this beautifully.

Using a sharp mandolin (not sure why you would keep a blunt one anyway), thinly shred a small head of radicchio. Mix 2 tablespoons of lemon juice and olive oil each, to a minced clove of garlic and a dash of black pepper. Pick up a shred of radicchio, dip it into the dressing and eat it. Adjust dressing if necessary - I added just a tad more lemon juice and olive oil for a more luscious coating to each shred. Serve with parmesan shavings and tuck in!

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