Ingredients:
500 g cooked or tinned kidney-beans
300 g Treviso radicchio
1 tablespoon grated horseradish in vinegar
1 tablespoon vinegar
5-6 tablespoons extra virgin olive oil
salt and pepper
Preparation:
Clean the radicchio thoroughly, including the core. Cut it into pieces, wash and drain it. Put the radicchio into a bowl. Drain the beans and add them to the radicchio. Make an emulsion with the vinegar, a teaspoon of salt, pepper and horseradish, beating in the olive oil. Pour the dressing over the salad and serve.
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