Insalata di Castelfranco

• 2 thick slices of good country white bread
• ½ garlic clove
• 3 tbsp olive oil

Make the croutons first. Toast the bread, rub lightly with the garlic, then dice and fry in the olive oil until crisp. Drain.

Clean, wash and drain the radicchio leaves, and cut them into 5cm chunks. Put in a bowl with the speck, ham and cheese. Make a vinaigrette with the oil, lemon juice, salt and pepper. Toss the salad with the vinaigrette and serve with the croutons.