Printer-friendly versionIngredients
- 1 head frisee lettuce, torn into pieces
- 1 head round radicchio, torn into pieces
- Handful of basil leaves, whole
- Handful of Italian parsley, whole
- 1/4 sliced almonds, toasted
- 10 shavings of Aged Parmigiano Reggiano [2]
- 1 garlic clove, peeled and lightly crushed
- 2 tablespoons Alce Nero Extra Virgin Olive Oil [3]
- 1 teaspoon lemon juice
- 1 teaspoon Delfino Colatura [4] (Anchovy Essence)
- Freshly ground pepper, to taste
Toss lettuce, radicchio, basil, and parsley in a large salad bowl, being careful not to bruise the leaves. Scatter almonds on top; then scatter on Parmigiano shavings. In a small bowl, whisk crushed garlic, Alce Nero EVOO, lemon juice, and Delfino Colatura. Toss lightly with salad and sprinkle with pepper.
Adapted from Erica de Mane, "Flavors of Southern Italy"