Winter salads need to be contemplated quite differently; it’s dark, cold and thoughts of a light green salad to stave off the summer heat are long gone. We need something substantial to bite into with vibrancy, texture and crunch. Radicchio, Celery & Apple Salad with Parmigiano is the ultimate winter salad. Easy to prepare, forgiving, versatile and satisfying – just right as either a side dish or main course.
The ingredient list for Radicchio, Celery, & Apple Salad with Parmigiano is merely a guide to be scaled up or down, easily allowing for ingredient adjustments. I often interchange treviso (a variety of radicchio) for radicchio, or Pink Lady apples for Granny Smith, that’s the beauty of this salad. The important thing to consider is that the produce should be market fresh and thinly sliced to have just the right mouth feel.
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When my Calabrese born mother began to see bruschetta on the menu of Italian restaurants some years ago she commented, “Oh stale bread…” Italians by nature do not waste a thing, and it is quite likely that bruschetta was another way to cleverly use the bread baked weekly in communal ovens as the week came to a close and the bread was not quite as fresh. Beet & Burrata Bruschetta is a playful combination of ingredients that makes a lovely spuntino, aperitivo course or light dinner along with a green salad.
