Radicchio & Apple Salad

Name: Radicchio & Apple Salad
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 teaspoon chestnut honey; about 40 g 1½ oz) shaved mature pecorino or parmesan; 20 g (¾ oz) small red bulb spring onion (scallion); ½ red apple (I like the fuji variety here), unpeeled; 1-2 teaspoons freshly squeezed lemon juice; 3 tablespoons olive oil; splash of wine vinegar; 1 tablespoon balsamic vinegar; 80 g (2¾ oz) red radicchio leaves; 6 walnut halves

Preparation info

Serves
2

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

I love a salad like this — full of colour, crunch and flavour, yet so simple to put together. It has a rather strong autumnal feel. This is about strewing good ingredients onto a plate and reaping the benefits in the overall flavour and freshness.

Ingredients

20 g (¾ oz) small red bulb spring onion (scallion)
splash of wine vinegar

Europe
Italy
Lunch
Starter
Vegetarian
Gluten-free
Mediterranean

Method

Thinly slice the onion and put in a small bowl of cold water with the vinegar (this helps to get rid of the acidity in the onion). Leave to soak for 20 minutes or so. Cut the apple into 2-3 mm (1/16-⅛ inch) slices and put in a bowl of cold water with the lemon juice and a sprinkling of salt.

Cut away the thick white spine from the radicchio, then tear up or shred the leaves thickly. Div