Rocket and Radicchio Salad
6 cups wild or cultivated rocket, washed and spun dry.
1 large radicchio (rossa di Treviso preferably), rinsed and spun dry and finely shredded.
Up to half a cup of drained sun-dried tomatoes in oil, thinly sliced.
2 Tbs lemon juice
1/4 cup good virgin olive oil
1/2 cup slivered almonds, lightly toasted
Optional: 1 cup of smoked mozzarella cheese, cut into 1 cm cubes
Combine the rocket, radicchio and tomatoes in a serving bowl. salt the salad and drizzle with the olive oil and the lemon juice. Toss and then add the almonds and cheese and toss again.
From "Italian Country Cooking-The Secrets of Cucina Povera" by Loukie Werle, Metro Books publisher.