© David Loftus
radicchio and rocket salad (insalata di radicchio e rughetta)
method
Radicchio, like other bitter leaves such as Belgian endive, dandelions, cicoria, and treviso, becomes extra special when its bitterness is balanced with other tastes – like the sweetness of balsamic vinegar, the saltiness of Parmesan, or the crunchy pepperiness of arugula. Sometimes in life you have one particular thing which, on its own, is nothing, yet mix it up in the right combination and somehow it becomes genius – it’s like this with recipes, and especially this one.
Get yourself a large bowl and, for each person, toss together a handful of arugula with a small handful of grated Parmesan cheese and a quarter of a radicchio, finely sliced. Dress this with a glug of balsamic vinegar, three times as much extra virgin olive oil, and a little salt and freshly ground black pepper. Mix carefully, grate over a little extra Parmesan, and eat straight away. You can vary it by adding things like toasted pinenuts, roasted red onions, or crispy bacon.