Dec 17, 2013by Liz Willner
Serves:
Serves 4
Insalata del Buongustaio, by Acetaia Leonardi
This simple recipe for a "gourmet's" salad comes from balsamic vinegar producer Acetaia Leonardi.
Ingredients
1 head radicchio
chunk of Parmigiano-Regginano
3 hard-boiled eggs, diced
extra virgin olive oil
Acetaia Leonardi's 10 Year Balsamic (or something younger would do fine).
a few strips crispy bacon, crumbled
Instructions
Clean and dry the radicchio and place it in a large salad bowl. Scatter with shavings of Parmigiano-Reggiano and hard-boiled eggs, cut into cubes. Season with a drizzle of olive oil, balsamic vinegar and salt, to taste. Toss well. Top with bacon.
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