Inspired by Julia Child, this simple salad has enough bright flavors to snap you awake. Add a fried egg and good bread, and you have a meal.
1 head radicchio
1 small clove garlic
2 tsp lemon juice
2 tsp wine vinegar
1/4 tsp dry Dijon mustard (optional)
1/4 cup extra-virgin olive oil
Kosher salt and pepper
Hard, salty Italian cheese (such as Grana Padano or Pecorino Romano)
1. Separate the leaves of the radicchio. Wash, dry, and keep them in the refrigerator until ready to dress.
2. Using a mortar and pestle, or a wooden spoon and a sturdy bowl, mash the garlic cloves with a pinch of salt until smooth and paste-like. Whisk in the lemon juice, vinegar and dry mustard. Then slowly pour in the olive oil while whisking.
3. Rip the radicchio leaves into large pieces and set them in a salad bowl. Pour over enough dressing to coat the leaves and toss, sprinkling with salt to taste. Add freshly ground pepper and grated cheese. Serve at once.
Makes 4 servings
Edible Portland
Photo by Leah Harb
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