Turkey and radicchio work quite well in this salad, the sweetness of the former contrasting pleasantly with the bitterness of the latter. To serve 4:
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 2 pounds (800 g) radicchio rosso
- 1/2 pound (200 g) turkey breast
- Olive oil
- Balsamic vinegar (1-2 teaspoons)
- Salt & Pepper to taste
- Truffle (black or white; thinly sliced - about a teaspoon; this is optional though it will be a nice touch)
Preparation:
Lightly oil the turkey breast, pound it gently with the flat of a knife to flatten it somewhat, season it with salt and pepper, and roast it in a 350 degree oven until cooked, about 20 minutes if the breast is 1/2 inch thick (you can also grill the turkey breast, which would make it more flavorful). Let it cool, and slice it into strips as thin as you can make them.
Wash the radicchio and shred it, then season it with salt, pepper, olive oil, and balsamic vinegar, and toss well. Divide the radicchio into four bowls, distribute the shredded turkey and thinly sliced truffle over them, and serve. The wine? Soave Classico Superiore.
Wash the radicchio and shred it, then season it with salt, pepper, olive oil, and balsamic vinegar, and toss well. Divide the radicchio into four bowls, distribute the shredded turkey and thinly sliced truffle over them, and serve. The wine? Soave Classico Superiore.
