All side dishes including fresh vegetables should be dressed at the last minute before serving. This will prevent the vegetables from wilting.
 |
|
|
|
|
INGREDIENTS |
| |
|
Radicchietto (baby radicchio leaves) |
150 |
|
g |
|
|
|
|
|
Black "Gaeta" Olives |
15 |
|
|
|
|
|
|
|
Firm, ripe tomato |
1 |
|
|
|
|
|
|
|
Anchovy fillets |
2 |
|
|
|
|
|
|
|
Tropea onions |
1/3 |
|
|
|
|
|
|
|
Parsley |
1 |
|
sprig |
|
|
|
|
|
Extra-virgin olive oil |
|
|
as needed |
|
|
|
|
|
Juice of a lemon |
1/2 |
|
|
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Wash and dry the radicchio, parsley and tomato. |
|
|
| 2. |
|
Slice the tomato and cut the onion paper-thin. Place in a salad bowl and garnish with the olives. |
|
|
| 3. |
|
Prepare a dressing of the oil, lemon juice, salt, pepper and finely chopped anchovies. Dress the salad immediately prior to serving. |
|
|
|
|
 |
|
|
"Biancolella d'Ischia" or a "Chardonnay del Trentino" |
|
|
 |
|
