Dressed Castelfranco

Tonight I decided that castelfranco is probably my favorite radicchio. Somewhere between a traditional radicchio and crispy lettuce, it has just the right balance between sweet and bitter. Dinner at Domani tonight was special because they invited guest chef Jacob Kennedy from London's Boca di Lupo, one of my favorites. Andrea the chef introduced me to Jacob, I mentioned to him that I used to buy castelfranco from Gelupo, the store next door to his restaurant in London. Once the veal tartare and truffle was served, chef Jacob surprised me with a lovely castelfranco salad to accompany the suckling pig, grapes and chestnuts. This is the way he made it.

castelfranco leaves
best quality EVOO
best quality balsamic
toasted young peeled almonds (or hazelnuts)
maldon sea salt
ground pepper

1. make vinaigrette, toss with castelfranco
2. roughly chop almonds, sprinkle over salad