Radicchio and Parmesan salad

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.


  • 2–3 heads of radicchio, depending on size
  • 4 oz / 110 g Parmesan cheese
  • 3–4 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper


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 immediately.