|
1.2 kg
200 g |
untrimmed
weight - mixed endive or chicory and radicchio varieties (red, pale
yellow and white, green and white)
young,
tender, dark green cabbage leaves (optional)
salt to
taste
freshly
ground black pepper
red wine
vinegar
extra
virgin olive oil |
|
Method :
-
Wash
all the salad vegetables very thoroughly in cold running water,
drain well and then gently squeeze them dry in a clean cloth.
-
Place
the leaves, whole or coarsely torn, in a large salad bowl.
-
Sprinkle with salt and pepper and drizzle with the vinegar and,
lastly, the oil.
-
Toss
vigorously and serve with plenty of fresh crusty bread.
Serves 6
Preparation :
25 minutes
Cooking :
none
Recipe grading : easy
Note :
The original Tuscan recipe calls for wild
chicory, which is gathered by pulling the plant, root and all, from the
ground; the slightly bitter foots are considered the best part, with
only the outermost layer of skin scraped away with a small, sharp knife.
If possible, use several types of radicchio and endive or chicory,
chosen from red varieties such as Treviso, Chioggia, Castelfranco; white
or white and green Belgian endive or chicory and escarole or curly
endive.
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