This salad offers a wake up for the mouth with slightly bitter radicchio.
Recipe I
Ingredients
- 2 heads of radicchio
- 1 head butter leaf lettuce
- 1/2 cup sliced almonds, toasted
- 1 cup Sicilian green olives
- 1 cup Mozzarella cheese, cubed
Directions
- Tear radicchio and lettuce into bite size pieces. Wash and dry radicchio and lettuce.
- Add the radicchio, lettuce, olives, and almonds in a salad bowl.
- Toss lightly with dressing, such as Lemon-Parmesan Vinaigrette.
Recipe II
Ingredients
- 2 heads of radicchio
- 2 cups green cabbage, shredded
- 1/2 cup mango, diced
- 1/2 cup sliced almonds, toasted
- 1 onion, diced
- 1 cup Mozzarella cheese, cubed
- 1 Tbs lime juice
- 1/2 cup olive oil
Directions
- Heat 1/4 cup of olive oil in a skillet over medium-high heat.
- Add the onion and cook until it begins to turn gold.
- Shred the radicchio in the same manner as cabbage for cole slaw.
- Wash and dry the radicchio and cabbage.
- In a large bowl add the radicchio, green cabbage, mango, and cooked onion. Toss the mixture lightly.
- Add the mango, lime juice, and remaining olive oil and toss again.
- Just before serving add the Mozzarella cheese and toasted almonds.
Note: Radicchio is one of my husband's favorite "greens." It is actually chicory, that looks almost like red cabbage. It is very popular in Italy and has a slightly bitter taste. It is often eaten as a salad with a little olive oil, salt, and pepper. If you are trying it for the first time you can double the amount of lettuce and reduce the amount of radicchio.