2 small heads of radicchio
1 cup of baby leaves
1 tablespoon red wine vinegar
2 tablespoons Olive oil
1⁄2 teaspoon caster sugar
pecorino or parmesan cheese
Grab your salad bowl and add the red wine vinegar and sugar. Stir to dissolve the sugar slightly. Continue stirring and add your olive oil until it’s emulsified.
Wash your radicchio heads and separate the leaves. If they are small enough then leave them whole, but if you want you can give the lettuce a rough chop. Place into a bowl along with the baby leaves.
When you’re about to serve, toss through the dressing that’s sitting in the bottom of the bowl, and finish with a fine grating of pecorino or parmesan cheese.