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Ingredients
- 1 head raddichio
- 2-3 slices of proscuitto, chopped
- 1/4 cup olive oil
- 1/3 cup Parmagiano reggiano (freshly shredded)
- 1 tbsp balsamic vinegar
Method
- Tear raddichio leaves into large pieces and place in a large salad bowl. Pour cheese over top.
- Meanwhile, in a small pot, heat olive oil over med-high. Carefully add chopped proscuitto and cook for a minute or two - it should be sizzling.
- Remove pot from heat and add balsamic vinegar, stir quickly to mix.
- Carefully pour oil/vinegar/proscuito over the radicchio/cheese, covering as much salad as possible. Quickly toss the hot oil so all the raddichio is warmed.
- Serve immediately with a bowl of extra parmaginao, if desired.
