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Radicchio, Mozzarella, and Dried Apricots

Insalata di Radicchio Ricotta Salata e Albicocche
It took a while, but radicchio, chubby ruby red balls of chicory with white veining, has become the darling of the salad bowl. Combined with crumbled ricotta salata cheese and dried apricots, it makes a super tasting and out-of-the-ordinary salad.


1/4 cup Filippo Berio Extra Virgin Olive Oil

2 tablespoons rice wine vinegar

Fine sea salt

1 small head radicchio, washed, dried and torn into bite-size pieces

1/4 pound ricotta salata cheese, crumbled

6 dried apricots, cut into small pieces



Whisk the olive oil, vinegar, and salt to taste in a salad bowl.  Add the radicchio and cheese and toss well to coat with the dressing.  Sprinkle the apricots over the top and serve.

This recipe is from Ciao Italia Five-Ingredient Favorites by Mary Ann Esposito.



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