Friulano Salad (for the fall season)
Bitter greens, particularly varieties of radicchio, are a big part of the north-eastern Italian diet. When paired with a sweet crisp apple, also typical of this region, the bitter is perfectly balanced. Substitute with alternate nuts such as walnuts or try using pears instead of apples if they look better at the market.
Serves 2 as a starter
- 2 handfuls or 200 grams of mixed bitter lettuces such as Treviso, Radicchio or Belgian Endive, washed and cut into desired sized pieces
- 1 small crisp apple such as pink lady, cored and thinly sliced
- 3 tablespoons of skin on almonds, roasted in a 375℉ oven for 8 minutes or until golden
- Aged Montasio Cheese for shaving or grating (Parmigiano can be substituted)
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of extra virgin olive oil
- ½ teaspoon of kosher salt
- Roughly chop the roasted almonds or lightly crush in a mortar and pestle.
- Place the lemon juice, olive oil and salt in a large mixing bowl, whisky to emulsify.
- Add the lettuce, apple and almonds, toss to combine. Season to taste with salt and lemon juice. Transfer the salad to a plate.
- Using a peeler thinly shave the Montasio cheese on top of the salad.
- Serve immediately.
Photo credit: Anorak Media