Treviso Radicchio Salad

In brief

Chef: Giorgione
Difficulty;: Easy
Total time: 10 minPreparation: 5 minCooking: 5 min
Course: Side Dishes
Recipe of: Vegetables and Side Dishes
Region: Umbria


for 1 people

4 tufts of Radicchio Trevigiano, 1 Apple, 1 Lemon, Parmigiano Reggiano 30 months Extra virgin olive oil, Salt


The Treviso type of radicchio is another variety of this vegetable, the underground parts are also used. Peel 4 heads, chamfer the outer part of the stem, cut them into small pieces and pour them into a bowl. Peel an apple and cut it into quarters. The one I use is an old variety, with a bitterish skin, but sour apples like Smith or Annurche are also good. Apples tend to oxidize easily, so, as soon as they are peeled, acidify them by rubbing them with a lemon divided in half. We cut the apple into small cubes and add it to the red lettuce, after which we take the Parmigiano and flake it on the top, coarsely. I recommend that the Parmesan is at least 30 months, a little mature, if not the flakes will crumble. A little oil, a little salt, and mix it up.

Subscribe now