It is time to increase the presence of wonderful greens in our kitchen and we begin with a quick salad of Rocket (Arugala) and Radicchio. These are tossed with parmesan and a vinaigrette and topped with toasted nuts. There, you have the recipe already. We are so lucky that our Italian brothers and sisters believe in simple dishes and have a wealth of vegetarian dishes packed full of flavour.
It is a wonderful way to begin a meal. I recommend serving it before your main course, and wait for the oohs and aahs from your eating companions. It is the parmesan that makes all the difference in this salad. Oh, and my special trick with the dressing.
Insalata di Radicchio e Rughetta | Salad of Rocket and Radicchio with Parmesan
Mix rocket and finely sliced radicchio in a bowl in your preferred ratio. For us, it depends on how much of each we have in the kitchen at that moment. Add grated parmesan and be liberal. You want it to be a little visible amongst the greens.
Toast a few nuts or seeds – I have used hazelnuts this time – pinenuts and walnuts are also very good.
Make a vinaigrette of red wine vinegar and good extra virgin olive oil – in a ratio of 1:3. Season with sea salt and black pepper and add a dash of angostura bitters if you have a bottle in your pantry. I love how it enlives salad dressings. Toss gently through the salad.
Serve immediately topped with a little more parmesan and the toasted nuts or seeds.
recipe notes and alternatives
Radicchio can be served in wedges with the rocket, and the parmesan shaved.
Tiny toasted croutons and crispy fried onions make nice toppings.