Radicchio di Treviso
with Ginger and Mielito
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.
2 ounces young ginger, peeled
1 1/2 pounds radicchio di treviso, cut into 1/2 rounds and separated
1/4 cup balsamic vinegar
1 teaspoon honey
1/4 cup lemon agrumato oil or 1/4 cup extra virgin olive oil, plus a generous pinch or grated lemon zest
1/4 cup extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
1 piece mielito cheese if we can find it (if not, we use asiago)