Radicchio and Leek Salad

INGREDIENTS

1/2 cup celery sliced very thin

1/2 cup fennel sliced very thinly (use the stem end)

1/2 cup leeks, white end and green end, sliced very thinly

1 cup chopped Redicchio di Chioggia

METHOD

For slicing these vegetables, I used a mandolin* at the smallest setting. For the celery, I sliced from the tops down, not the base, thus getting leaves and celery. For the fennel, the same thing, after removing the tougher parts of the stems. The leek had the tough green parts removed and the base cut off, and then both ends sliced evenly.

The dressing needed to counteract the bitterness of the Radicchio with a little sweetness. This recipe, while a little unusual, works wonderfully to complement this very pretty salad.

1 part aged balsamic vinegar

2 parts Emiles Port wine

If you must, you can add 1/2 part Extra Virgin Olive Oil, but it really doesn't need it.

*If you don't have a mandolin, go and get one. They are inexpensive (under $15) and can be used in many ways. Even slicing fingers.