This is one of two ways I like to eat radicchio, the other is in a pasta recipe that I will share later. It’s bitterness is complemented here by the salty prosciutto and the sweet, tangy balsamic. Take off the outer green leaves off and use mostly the inner red ones.
I have used manchego in this recipe, but you could use parmesan or similar. Manchego is a softer milder cheese and it is my favorite! It is Spanish; made of milk from sheep called Manchega.
I think prosciutto from the deli tastes better than the pre-packaged kind. Get a 1/4 pound very thinly sliced and you won’t be disappointed.
8 to 10 slices of prosciutto, cut in bite-sized pieces (about 8 ounces)
1 small head radicchio, shredded or chopped (3 cups)
6 ounces manchego cheese, grated in large slivers
¼ cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
- On a serving platter arrange the slices of prosciutto with the shredded radicchio; top with manchego cheese slivers.
- Drizzle olive oil and vinegar all over salad.