- 1 radicchio head
- 1/2 cup shelled whole pecans
- 10 oz. Gorgonzola
- 3.5 oz. Parmesan
- 1 lemon
- 4 tbsp. extra virgin olive oil plus more
- Salt and pepper
- Remove the tough outer leaves of the radicchio. Cut the head in half, then shred into ribbons.
- Cut the rind off the Gorgonzola, then cut into fine slices.
- Shave the Parmesan.
- Squeeze the juice from the lemon.
- Mix lemon juice with olive oil and season.
- Put pecans in a bowl and stir in half the dressing.
- Toss radicchio ribbons with the remaining dressing, then add pecans and Gorgonzola slices.
- Lightly toss, then put on individual plates and cover with Parmesan shavings.
- Serve with olive oil drizzled over.
- Makes 4 accompanying servings.
