Radicchio Salad

Radicchio Salad

Ingredients:
280 grams (1 medium head) radicchio, sliced into ½-inch strips
20 grams (3 tablespoons) balsamic vinegar
30 grams (about 3 tablespoons) extra-virgin olive oil
2 grams (¼ teaspoon) fine sea salt
113 grams (4 ounces) Taleggio cheese
80 grams (about 8 medium) shiitake mushroom caps, thinly sliced

Directions:
Divide the radicchio among individual plates. Drizzle with the vinegar and oil and
sprinkle with the salt. Break the cheese into ¾-inch chunks and arrange them around
each plate. Top with the sliced mushrooms.
sucrine lettuce salad
SERVES 4 • Like so many others today, I’m often a market-driven cook: I like to see
what’s available at the farmers’ stalls and work around that. Sucrine is a little-known
lettuce that’s been turning up more frequently and quickly becoming a favorite of New
York City chefs. It’s a summertime jewel in the eastern United States and a fall item in
the West. Sucrine is actually a variety of romaine that in some ways also resembles
bibb. The name is derived from the French word for sugar, and it does have a gentle
sweetness about it. The other components of the salad are also mostly sweet and mild.
In this case I turn to a very spicy vinaigrette as the counterpoint.
About 140 grams (1 ear) shucked corn on the cob