Vegan from The New Vegetarian Epicure, Anna Thomas
serves 4-6
1 large or 2 small heads radicchio (1 lb.) 1 large or 2 medium crisp, tart apples (such as Fuji) 3 stalks celery 1/4 red onion 2-3 Tbs. olive oil wine vinegar salt 1/2 cups lightly toasted shelled pistachio nuts optional: 1-2 oz. coarsely grated Gruyere or provolone cheese
Wash the radicchio, tear the leaves into bite-sized pieces, and spin it dry in a salad spinner. Quarter, core, and thinly slice the apple. Wash, trim, and thinly slice the celery. Thinly slice the red onion. Combine the radicchio, apple, celery, onion, and optional cheese in a large salad bowl. Drizzle on a little olive oil and toss. Everything should glisten, but oil should not be dripping off. Sprinkle on a modest amount of vinegar and a little salt and toss again. Taste, and adjust the seasoning if needed. Mound the salad on plates and sprinkle some pistachio nuts on top of each serving. - Updated: January 16, 2007
