RADICCHIO AND FRISEE SALAD WITH COLATURA DRESSING

Printer-friendly versionPrinter-friendly version

RADICCHIO AND FRISEE SALAD WITH COLATURA DRESSING

Ingredients

  • 1 head frisee lettuce, torn into pieces
  • 1 head round radicchio, torn into pieces
  • Handful of basil leaves, whole
  • Handful of Italian parsley, whole
  • 1/4 sliced almonds, toasted
  • 10 shavings of Aged Parmigiano Reggiano
  • 1 garlic clove, peeled and lightly crushed
  • 2 tablespoons Alce Nero Extra Virgin Olive Oil
  • 1 teaspoon lemon juice
  • 1 teaspoon Delfino Colatura (Anchovy Essence)
  • Freshly ground pepper, to taste
  •  

Toss lettuce, radicchio, basil, and parsley in a large salad bowl, being careful not to bruise the leaves. Scatter almonds on top; then scatter on Parmigiano shavings. In a small bowl, whisk crushed garlic, Alce Nero EVOO, lemon juice, and Delfino Colatura. Toss lightly with salad and sprinkle with pepper.

 

Adapted from Erica de Mane, "Flavors of Southern Italy"

Referenced Products