Toss together a fresh and crispy salad with Radicchio, Endive, and DOP Parmigiano Reggiano cheese. Make this salad supreme with Ravida Nocellara del Belice Extra Virgin Olive Oil, Acetaia Cattani White Balsamic Vinegar, and a squeeze of lemon. And, be sure to use good sea salt and freshly ground pepper.
If you’d like to make this salad dressing in a jar, note that you may not need the full amount for your salad.
2 heads of endive
1/2 head of radicchio
2 oz Parmigiano Reggiano DOP
3/4 C Ravida Nocellara del Belice Extra Virgin Olive Oil
1/4 C Cattani White Balsamic Vinegar
2T freshly squeezed lemon juice
Ravida Sea Salt
Freshly Ground Pepper
Clean the lettuces and toss in a bowl. Use a vegetable peeler to shave Parmigiano Reggiano over the lettuces in the serving bowl.
Mix all salad dressing ingredients in a jar. Gradually add to salad — toss to coat.
Sprinkle with Ravida Sea Salt and freshly ground pepper to taste.
We served this salad together with our Springtime Asparagus Risotto.