Shredded Radicchio With Parmigiano Reggiano Recipes
SHREDDED RADICCHIO WITH PARMIGIANO-REGGIANO
We love the contrast of creamy Parmesan cheese sprinkled over bitter, shredded radicchio.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Using the fine holes of box grater, grate about 1 cup cheese onto a plate.
- Remove and discard outer leaves of radicchio. Cut heads in half, and remove core. Using a sharp knife, shred radicchio.
- Place shredded radicchio in a large bowl. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, and toss well to combine.
- Divide the radicchio among four salad plates, mounding it up in the center of each plate. Sprinkle reserved Parmigiano-Reggiano over each mound, and serve.
ENDIVE AND TREVISO RADICCHIO SALAD WITH ANCHOVY DRESSING
This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, submerge anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard liquid.
- Place anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in remaining tablespoon vinegar, olive oil, and pepper. Set aside.
- Arrange sliced endives and Treviso radicchio leaves on four salad plates. Drizzle anchovy mixture over each. Serve immediately.
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