Frances Bissell

Radicchio and Parmesan salad

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This will do duty as a starter, as a salad to follow a main course or as part of a cheese course; it also makes an excellent accompaniment to beef.

Ingredients

  • 2–3 heads of radicchio, depending on size
  • 4 oz / 110 g Parmesan cheese

Method

Remove any wilted or damaged leaves from the radicchio, and then take off all the leaves and wash and dry them, first in a salad spinner and then on kitchen paper. Arrange the leaves on plates. With a sharp knife or special cutter, shave the cheese into the finest slices possible, and lay them on top of the leaves. Trickle olive oil over the cheese, and then sprinkle with salt and pepper. Serve