Finely cut green radicchio salad takes me back in time. It was a side dish much loved by my dad, who used to grow this precious salad vegetable in his vegetable garden in the city.
Yes, because… I don’t know if you know this… but Genoa is a city full of urban vegetable plots and allotments; it is sufficient to go into one of the little roads leading up the hill and you will find many of them, one after another.
Green radicchio is a variety of chicory with its characteristic bitter taste: the dark green leaves are the ones we eat. It can be eaten cooked or raw but the best way, in my opinion, is in a salad, cut very finely and accompanied by tomatoes.
Rich in potassium and vitamins A and C, it also contains calcium and phosphorus. It is a food with amazing purifying properties and is highly recommended for those following a slimming diet, perfect to get past the dreaded suit or dress fitting.
Ingredients
Tools
Steps
Open up the bunches of radicchio and remove the rough leaves.
Gather the radicchio leaves together in a bunch, holding them with a leaf wrapped around them and on a cutting board cut them into very fine strips with a sharp knife.
Advice: the finer the cut the better the salad! If necessary, rotate the cutting board and reduce the strips into even thinner pieces.
Wash thoroughly with running water and dry with a salad spinner or pad dry with a clean cotton dishcloth.
Wash, dry and cut the tomatoes into slices.
Transfer the radicchio into a salad bowl with the tomatoes.
Salt, mix a little and then season with a trickle of extra virgin olive oil and, if you like, a little vinegar.
Varied doses for servings