SHREDDED RADICCHIO WITH PARMIGIANO-REGGIANO

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Shredded Radicchio with Parmigiano-Reggiano image

We love the contrast of creamy Parmesan cheese sprinkled over bitter, shredded radicchio.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

3 ounces Parmigiano-Reggiano or parmesan cheese (about 1 cup grated)
1 to 2 heads radicchio, depending on size, about 1 1/4 pounds total
1/4 cup extra-virgin olive oil, or to taste
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Using the fine holes of box grater, grate about 1 cup cheese onto a plate.
  • Remove and discard outer leaves of radicchio. Cut heads in half, and remove core. Using a sharp knife, shred radicchio.
  • Place shredded radicchio in a large bowl. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, and toss well to combine.
  • Divide the radicchio among four salad plates, mounding it up in the center of each plate. Sprinkle reserved Parmigiano-Reggiano over each mound, and serve.

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