Radicchio di Treviso 

with Ginger and Mielito


 Serves 6


Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly slice the ginger; or slice it paper-thin with a very sharp knife. Combine the radicchio and ginger in a large bowl, tossing gently.


Whisk the vinegar and sugar together in a small bowl. Whisk in the oils, then whisk in salt and pepper to taste.


Toss the salad with vinaigrette and pile high. Grate fresh mielito over and serve.