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Pink Winter Salad with Radicchio, Prosciutto, Pink Lady Apple, Asiago Cheese & Roasted Pine Nuts | Very EATalian

We’re approaching the end of winter, we’re still in Italy, and today the mountains look more beautiful than ever, covered with a layer of fresh snow. I don’t think I’m ready to put away my beloved yellow wool sweater and my favorite leopard-print scarf…but I’m definitely looking forward to seeing the days get longer and the flowers and leaves come out again. Olivia and I planted a few wild flower seeds and they sprouted just few days ago. She is all into it, checking on her little “piantine” every day. I’m hoping we’ll be here when they turn into full blown flowers (unless we manage to kill them first!). Either way, it’s a wonderful way to learn how to take care of a living thing!

This might be our last month in Italy. SIGH. I’m really trying to savor every moment we have left here, but I’m a bit worried about Olivia’s transition back to the States. She’s been showered with love by the whole family during these past months and she’s got so much going on for her here: a huge yard, pets, chickens, an orchard, the view of the mountains, cousins to play with, a great school and a loving teacher, awesome chocolate gelato and pastry shops everywhere, and so much to explore! It’s really a perfect place for her to thrive in. The idea of starting all over again and the prospect of moving twice (first in a temporary furnished apartment, and then finally into a house) aren’t very appealing.

Stability, one day I will find you, I promise. Meanwhile, in an effort to feel a little less anxious about this transition, I started:

Planning Olivia’s future room. It gave me something to look forward to and the biggest inspiration came from Anna’s IG account @Zenos_room — please do check it out because Anna was able to outfit her son’s room all by herself, with amazing taste! #playroomgoals.
Using more color both during our activities (watercolor, homemade playdough, rainbow rice, etc), and while I cook (Pink Chocolate-dipped Cookies, anyone?). I even bought for the first time ever some edible flowers! Color can really soothe your soul.

You can finally CUE IN my Pink Winter Salad. You may call it my signature mood-booster salad. I promise it works for worried mothers like me, who need a little pink in their daily life. LOL.

A few good reasons to make it:

It’s oh-so-pretty and chic with its ton-sur-ton hues.
It’s a delicious combination of amazing ingredients: pink radicchio, San Daniele prosciutto, Pink Lady apple, Asiago cheese & roasted pine nuts.
It’s light and texturally satisfying.
It’s also super easy to make!
It’s definitely trendy (Have you seen Lady Gaga’s insanely gorgeous pink hair lately?).
Last but not least, it makes you FEEL GOOD.

Just one last note, before I leave you to the recipe. To make this salad I used a particular kind of pink radicchio, called Rosa Del Veneto. If you can’t find it, the more classic red radicchio will work. Remember, you can still get pink from prosciutto & the apple. 😉

I hope this Pink Winter Salad can brighten your day, too. If you make it, please share your photos and tag me with #veryeatalian. Grazie!!

PINK WINTER SALAD WITH RADICCHIO, PROSCIUTTO, PINK LADY APPLE, ASIAGO CHEESE & ROASTED PINE NUTS

Course Salad

Servings 4

Author Very EATalian

Ingredients

1 head Radicchio (Rosa del Veneto Pink Radicchio, or Red Radicchio), torn into bite-size pieces
1 Pink lady apple sliced thinly
1 or 2 thick slices of Prosciutto (better if San Daniele Prosciutto)
a few slices of Asiago Cheese cut into smaller pieces
a handful of Pine nuts roasted
a drizzle of Balsamic vinegar
a drizzle of Extra-virgin Olive Oil
Salt
freshly ground Black Pepper
gourmet seed crackers (optional)

Instructions

COMBINE the first five ingredients in a bowl.
WHISK together the vinegar, oil, salt and pepper in a small bowl, until the dressing is fully emulsified. Pour on the salad and adjust seasoning if needed. Serve with seed crackers, if you like, and enjoy!

Have you ever seen those tall yellow flowers that grow wild in open fields or lawns? It’s cat’s ear (Hypochaeris Radicata), a plant that’s commonly mistaken for dandelion and whose leaves make a delicious base for pasta sauce!

Identifying cat’s ear isn’t hard. Unlike dandelion, its stems are thin, long and branched; the leaves are lobe-shaped, thick, and with a profusion of tiny hair on both sides (hence the name), and together, they form a thick rosette that lays flat on the ground; the root is deep and fleshy. For a better visual comparison, look here.

The good news is that even if you mistake cat’s ear for dandelion greens, it’s no big deal as both plants are edible! Remember my orzotto with dandelion greens and mascarpone cheese?

Foraging wild greens is something I’ve always done with my mom and aunts when spring comes around. Our favorite spot is a field, right next to my dad’s orchard. We pick cat’s ear when it’s not flowering as its leaves are less bitter and more tender.

If you’d like to forage cat’s ear (or any other wild greens), all you need is a bag, a knife, and a trained eye. Make sure you avoid polluted areas (like driveways or anywhere along the streets) and choose places free of pesticides or herbicides. Pick an open field you know or check your own lawn. Dig your knife deep into the ground and around the base of the plant. Clean your harvested greens by cutting off the root, and select the greenest leaves. Wash them multiple times — three or four times is ideal, especially if you picked them from a place frequented by pets.

When your cat’s ear is well-washed, you’re ready to make this lovely and easy Cat’s Ear Greens and Asiago Cheese Orecchiette! Of course, you can choose any other pasta shape you prefer but I highly recommend orecchiette as their thick texture really go well with this sauce. Cat’s ear‘s mild bitterness really shines when sautéed with garlic and extra-virgin olive oil. It’s such a basic yet elegant combination.

Foraging food that took no effort on your part to grow is simply awesome. The only “effort” is to take a walk in nature and look out for plants that grows wildly.

Cat's Ear Greens and Asiago Cheese Orecchiette [Orecchiette con Piattello e Asiago]

Author: Very EATalian

Serves: 4-5

Ingredients

300 g (10.6 oz) orecchiette pasta
1or 2 garlic cloves
a drizzle of extra-virgin olive oil
225 g (8 oz) cat's ear, washed
salt
freshly ground black pepper
2 or 3 generous handfuls (more than 1 cup) of Asiago cheese, shredded

Instructions

In a wide pan, briefly saute a garlic clove in a drizzle of extra-virgin olive oil and add cat's ear. Cook, adding a little bit of water. Once the greens have become tender and the water has evaporated, add salt and pepper. Turn off heat.
Cook orecchiette in salted boiling water until they rise to the surface.
Transfer drained orecchiette to the pan and saute for a few minutes. Remove garlic from the pan.
Add Asiago cheese at the very end, right before turning off the heat. Gently mix and serve.