1 small red radicchio
2 tbsps. virgin olive oil
1 cup of Castelvetrano olives (brine reserved)
1 tablespoon balsamic vinegar
2 ounces smoked provolone
Salt and pepper to taste
Core the radicchio making sure to get rid of the outer leaves. The rest should be in bite size pieces. Pit olives and half them. Smash them to flatten. Add the olives to the radicchio while massaging the leaves with your hands. Put together the olive oil, vinegar and brine and taste it for sweetness. You can add honey if you want and use the dressing for the radicchio.
Fall Salad Radicchio With Green Olives And Smoked Provolone
This fall salad is simple and with a low number of ingredients. This salad is colorful and perfect for the season.