Radicchio, Almonds, Balsamic, Truffle Salad

Radicchio, Almonds, Balsamic, Truffle Salad

This lil’ salad takes me back to my staff lunches @bocca_di_lupo where we would get these bitter leaves with an aged balsamic dressing. They used to have a version of this with blanched almonds on the menu and I love it’s simplicity. You don’t have to use truffle if that’s not your thing although it certainly elevates everything.
This is the perfect winter side or starter, and would also be a good one for Thanks Giving next week! If you can get your mitts on some castelfranco leaves then by all means, throw that into the mix👌🏽

Ingredients

Serves 2
GF/ Vegetarian

1 banana shallot, thinly sliced on a mandoline
300ml sunflower oil
2 chicory
1/2 a radicchio lettuce
2 handfuls blanched almonds
2 balls of buffalo mozzarella

Dressing:
4 tbsp extra virgin olive oil
4 tbsp truffle oil
4 tbsp aged balsamic (or a thicker, syrupy type)
Salt and pepper

In a small bowl mix all the ingredients for the dressing together and taste to check the seasoning.

Set a medium saucepan to a medium to high heat and add the sunflower oil. When hot, add the sliced shallot and fry for about 3-4 mins or until they start to go golden and crisp. Keep watch so they dont burn! Drain carefully and leave on paper towel for a min to cool.

On two serving plates, assemble the salad with leaves, nuts, torn mozzarella, crispy shallots and the dressing on top!