RADICCHIO SALAD WITH FRANCO FUBINI
Cut through the richness of the traditional sides with Franco’s recipe for a radically seasonal raw salad. Combining two of our standout Italian Radicchios - Treviso and Daniotti’s Catalogna with the powerful complexity of Greg’s Green Minneola and the clear-cut sugars in Amanda’s Radishes - every element of this dish goes beyond the norm, grown and selected with outstanding flavor, nutritional value and sustainability in mind.
RADICCHIO SALAD
Serves 2-4
Ingredients
1 each Watermelon Radish
1 each Black Radish
0.5 head Escarole
3-4 stems Catalogna
1 head Treviso
1 Green Minneola Tangelo (or similar)
4 oz Senia Olive Oil
Salt
Method
1. Cut the Catalogna thin, from leaf to stem. Remove the outer leaves of Escarole and Tardivo as needed; leaving the head intact preserves shelf life. Cut into 1” pieces. Thinly slice Radishes by hand or with a mandoline.
2. Zest the Green Minneola; set aside. Combine Olive Oil and the juice of Green Minneola and whisk vigorously to combine. Salt to taste.
3. Into a large bowl, toss Radicchio and Radishes to combine. Gradually add dressing until leaves are evenly coated. Serve and garnish with Green Minneola zest.
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