Radicchio salad from Castelfranco

Radicchio salad from Castelfranco

Insalata di Catelfranco

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 thick slices good country white bread
1/2 garlic clove
3 tablespoons olive oil
400g castelfranco radicchio
60g speck, approx. 2 slices, cut into small strips
60g san daniele ham
100g asiago cheese, cut into small strips

Vinaigrette

Quantity Ingredient
6 tablespoons extra virgin olive oil
1 lemon, juiced
salt
pepper

Method

  1. Make the croutons first. Toast the bread, rub lightly with the garlic, then dice and fry in the olive oil until crisp. Drain.
  2. Clean, wash and drain the radicchio leaves, and cut them into 5cm chunks. Put in a bowl with the speck, ham and cheese. Make a vinaigrette with the oil, lemon juice, salt and pepper. Toss the salad with the vinaigrette and serve with the croutons.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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