Radicchio and fennel salad
Instructions
Wash the fennel, dry it well, cut it into quarters and slice it finely with the truffle slicer in a salad bowl.
Wash the radicchio rosso veronese, dry it and cut it into thin strips and add to fennel.
Salted, seasoned with oil and vinegar, stir and serve.
Ingredients and dosing for 4 persons
- 1 faggot
- 300 g of radicchio di verona
- Olive oil
- Wine vinegar
- Salt