The English Post

Radicchio and apple’s slaw salad

RADICCHIO AND APPLE'S SLAW WITH SICILIAN CHOCOLATE
Written by Veronica Lavenia

Radicchio and apple’s slaw salad is an ode to Italian winter food. 

 

Unlike traditional chocolate, Sicilian chocolate is grainy and crumbly, with grooves on the surface, with a dark black color, sometimes opaque. The chocolate is processed at a low temperature (about 40° C). A simple, traditional processing, without adding vegetable fats or milk. It is available in the best supermarkets and Italian food stores. It is certainly the key to this dish.

Radicchio and apple’s slaw salad: Ingredients

Serves 2

2 red apples

Half a head of Radicchio

3 tbsp Extra virgin olive oil

1 tbsp toasted sesame seeds

White pepper, to taste

50 g (2 oz) grated Modica chocolate, sea salt flavor

Radicchio and apple’s slaw salad: Method

  1. Wash and dry the apples, remove the core and cut into strips.
  2. Wash and dry the radicchio leaves and cut into strips.
  3. In a bowl, mix the oil with toasted sesame seeds and pepper. Add the fruit and vegetable.
  4. Coarsely chop or grate the chocolate, according to your taste and sprinkle over the salad.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.