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Tuesday, 06 March 2007 |
| treviso & endive slaw |
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I served this to one of my hardest-to-please friends and he said, "fantastic! what is this slaw?” I thought of it as a stylish Italian salad, but you know, he’s kind of right—it is essentially a slaw. It’s made with Treviso which is the elongated radicchio you find in good produce sections or at farmers’ markets. It’s leafier and more tender than the round-headed radicchio, plus its shape makes it easier to shred. But you can use regular radicchio instead.
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| serves 4 to 6 |
prep time: 10 minutes |
2 heads of Treviso radicchio (or regular radicchio)
2 heads Belgian endive
1 bunch chives, thinly sliced
3 tablespoons sherry vinegar or red wine vinegar
1/4 cup extra-virgin olive oil
Sea salt or kosher salt |
Shred the Treviso by slicing it thinly crosswise (go all the way to the core; the thick white part is the best). Put in a salad bowl. Shred the endive the same way and add it to the bowl. Sprinkle with the vinegar and oil and toss well. Taste and adjust oil, vinegar, and salt to taste, then serve immediately. |
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TIP: For dinner parties, dress up this slaw by adding toasted walnuts and gruyere cheese cut into little matchsticks and toss with my mustard vinaigrette.
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