Prosciutto and Radicchio with Balsamic Vinegar

Prosciutto and Radicchio with Balsamic Vinegar

This recipe comes from:
The Cafe Cookbook : Italian Recipes from London's River Cafe
by Ruth Rogers
Used with permission.

For 6

24 slices prosciutto
3 heads radicchio
10-14-ounce piece Parmesan
2/3 cup extra virgin olive oil
1/2 cup aged balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper

Remove and discard the outer leaves from the radicchio. Cut each head in half, then, using a large, sharp, and wide-bladed knife, shave into the finest possible shreds. Wash these shreds, then spin dry.

Using a vegetable peeler, or a small sharp knife, shave the Parmesan into slivers.

Mix the olive oil with the balsamic vinegar and mustard, and season to taste with the salt and pepper. Toss the radicchio shreds with the balsamic dressing.

Arrange the slices of prosciutto over each plate and cover with 2-3 tablespoons of the radicchio. Sprinkle with the Parmesan shavings. Drizzle a little extra virgin oil over each plate. Serve immediately.

Excerpted from THE CAFE COOK BOOK by Ruth Rogers Copyright© 1998 by Rose Gray and Ruth Rogers. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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