Radicchio is one of the finest winter salad greens, and also one of the most distinctive, with its white-ribbed, wine-red leaves. The best for this will be the long-leafed varieties of radicchio, grown around Treviso, though red head radicchio will also work.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 bunches of red radicchio
- 2 cucumbers
- A handful of mixed salad greens
- 3 ounces salt tongue, cut into thin strips (see note)
- 1-2 teaspoons freshly minced dill
- 1/2 teaspoons freshly minced chives
- A quarter cup heavy cream
- 2 tablespoons flaked Parmigiano
- Olive oil
- Salt and pepper to taste
Preparation:
Slice the cucumbers, salt them, and let them sit for a half hour. Then rinse the slices and pat them dry.
Line a salad bowl with the radicchio, then sprinkle in the cucumber slices, mixed salad greens, and tongue. Season with a teaspoon of minced dill, a few drops of oil, and salt and pepper.
Mix together the cream, cheese, minced chives, and season the mixture to taste with pepper. Pour it over the salad and serve.
Note: Salt tongue is available in Italian delicatessens. In its absence, use lean prosciutto, cut into matchsticks and quickly crisped over a moderate flame in a nonstick pan. And in prosciutto's absence, use good quality lightly seasoned bacon, prepared the same way, but drained quite well on absorbent paper.
Line a salad bowl with the radicchio, then sprinkle in the cucumber slices, mixed salad greens, and tongue. Season with a teaspoon of minced dill, a few drops of oil, and salt and pepper.
Mix together the cream, cheese, minced chives, and season the mixture to taste with pepper. Pour it over the salad and serve.
Note: Salt tongue is available in Italian delicatessens. In its absence, use lean prosciutto, cut into matchsticks and quickly crisped over a moderate flame in a nonstick pan. And in prosciutto's absence, use good quality lightly seasoned bacon, prepared the same way, but drained quite well on absorbent paper.
