Radicchio Salad with Berries, Radishes, Walnuts, and White Condiment

Name: Radicchio Salad with Berries, Radishes, Walnuts, and White Condiment
Ingredients: 1 head of late-season radicchio (or Treviso red chicory); 80 g raspberries; 60 g blackberries; 4–5 radishes, thinly sliced; 20 g walnut halves; A few fresh mint leaves; 2 tbsp Giusti White Condiment; 3 tbsp extra virgin olive oil; Salt, to taste; Freshly ground black pepper (optional)

Ingredients

2 servings

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1 head of late-season radicchio (or Treviso red chicory)
80 g raspberries
60 g blackberries
4–5 radishes, thinly sliced
20 g walnut halves
A few fresh mint leaves
2 tbsp Giusti White Condiment
3 tbsp extra virgin olive oil
Salt, to taste
Freshly ground black pepper (optional)

Process

PREPARE THE INGREDIENTS

Wash the radicchio thoroughly, pat dry, and tear the leaves by hand into large, irregular pieces. Rinse the berries gently and dry them. Wash the radishes and slice them thinly.

ASSEMBLE THE SALAD

Arrange the radicchio leaves on a serving plate. Scatter the raspberries, blackberries, and radish slices. Add the roughly chopped walnuts and a few mint leaves for an aromatic touch.

DRESS AND FINISH

Whisk the olive oil with a pinch of salt, then drizzle the Giusti White Condiment over the salad. If desired, add a light grind of black pepper. Serve immediately to preserve the crunch and vibrant colors.