“Radicchiolous” Summer Salad Dish

1 large radicchio cleaned
1 orange pepper
3 stems of green onions
1 500g container of Bocconcini cheese
1 handful of fresh radishes cleaned and sliced
1 300g jar of pickled eggplants
1/2 tsp of salt and pepper
1/2 tsp of dried basil
2 tbsp of extra virgin olive oil
2-3 tbsp of balsamic vinegar

1. Using large flat dish, assemble cleaned radicchio into cup shapes.
2. Add sliced radishes, sliced bocconcini, diced pepper, diced green onion and pickled eggplants.

3. Add spices, oil and vinegar.
4. Do not mix.
5. Place in refrigerator for 2 hours before serving.

Serves 6-8

Popular Posts