Recipe information
Yield
makes 4 servings
Ingredients
6 cups radicchio zuccherino or other young, mildly bitter greens, such as chicory, frisée, or mâche
2 cloves garlic, crushed and peeled
Salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons mild red-wine vinegar
Preparation
Pick over the greens, discarding any wilted or yellow leaves. Wash and dry the greens according to directions on page 67. Rub a salad bowl with the garlic. Either discard the garlic or, for a more pronounced garlic flavor, cut it in a few big pieces which can be spotted easily and fished out of the salad. Add the greens and the garlic, if using, to the bowl. Season with salt and pepper, then drizzle enough olive oil over the greens to barely coat them. Toss gently, but well. Sprinkle the vinegar very lightly over the salad, using about one-fourth the amount of olive oil you used. Taste and add another light sprinkle of vinegar if you like. Check the seasonings and serve immediately.
From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
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