This salad celebrates one of the chicory family's most remarkable offspring, the radicchio. The recipe was given to me by a friend's mother, who I also like to call 'mom' whenever I get the chance. When she was young she studied the recorder with a master in Pratolino (where she first tried radicchio)...back in the days when the Villa Demidoff (a Medici Villa then) hadn't been restored and no one seemed to care much about the place. One day, she climbed over a part of the estate's crumbling wall. Not long after making it over did she find herself standing before the great Apennine. I like to think he'd been waiting for her visit...for 320 years. He's gotten all kinds of calls since then, and has had his wounds mended by specialists. Anyways, I hope you get the chance to try it out. I made it this weekend when my mind was beginning to tire from studying and call it the "Fuel for Fire Salad" now. It's like an energy drink, only it's in your salad bowl...
1 small radicchio, chopped
1 pink grapefruit, pith and skin removed
1/2 avocado
1 green onion/chive
1/4 c. almonds (lightly browned in a pan)
Dressing:
1 tbsp. lime juice
3 tbsp. olive oil
salt and pepper, to taste
The Apennine awaits your visit...
