3 Treviso radicchio, trimmed 300 g/11 oz mushrooms
juice of 1 lemon, strained 200 g/7 oz lamb's lettuce, trimmed
1 bunch dandelion leaves, trimmed 4 tablespoons olive oil salt and pepper


1.Make a bed of radicchio leaves on each of four plates. Slice the mushrooms, sprinkle with a little of the lemon juice and fan out on top of the radicchio.
2.Add the lamb's lettuce and dandelion leaves. Whisk together the olive oil and 2 tablespoons of the remaining lemon juice in a bowl and season with salt and pepper.
3.Gently pour the dressing over the salad and serve.

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