PHOODIE’S RADICCHIO, PARMESAN + PARSLEY SALAD WITH FRIED SHALLOTS 0

I shouldn’t really call this “Phoodie’s Salad.”

It’s actually Aunty Tina’s salad, so…. yeah, so let’s call it “Aunty Tina’s Radicchio, Parmesan and Parsley Salad with Fried Shallots.”

Ok, glad to have cleared that up!

Moving on;

Raddichio: many love it but plenty loathe it. I am not the greatest fan in the world, I must say, but this salad is so well balanced with the onions and the gorgeous balsamic dressing that it’s honestly on my list of “Top 5 best salads EVER.”

Shallots: I grew up with my Mum calling Spring Onions, Shallots. So I must say, when I hear the word “Shallots” the first thing that still pops in to my head is a Spring Onion. That said, a shallot is NOT a spring onion, it is a shallot. If you don’t know what this is or looks like, scroll down and you’ll see! You can also click here for a little explanation!

Spring onion confusions and Anti-Radicchio talk aside, give this a go. Perfect for a winter BBQ.

INGREDIENTS

1 large Radicchio, finely shredded

1 bunch flat leaf parsley, finely chopped

2 cups Parmesan, shaved

8 Shallots, finely sliced

Olive oil to fry shallots in (I always use Olive Oil but many others will prefer to use Vegetable, Canola etc Do as you wish!)

1/3 cup Balsamic Vinegar – to dress

1/4 cup Olive Oil – to dress

METHOD

1) Finely shred radicchio, arrange on platter.

2) Finely chop parsley, add to radicchio.

3) In a generous amount of olive oil, fry off shallots until dark golden and crispy (you can also deep fry these, in fact Tina does deep fry them and they taste MUCH better!) Drain on paper towel.

4) Add Parmesan to parsley and radicchio and toss gently.

5) Combine olive oil and balsamic and dress salad. Toss to coat.

6) Top with fried, crunchy shallots and serve.

YUMMO!