Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Debi's Salad
This salad is the one Debi makes at many of their family gatherings in Tuscany. Avocados are still a novelty in Italy, and many Italians don't usually use them as an ingredient. It's easy to make and is always a crowd pleaser.
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 8 to 10 servings
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 8 to 10 servings
Ingredients
4 small heads green radicchio, washed and dried, or baby romaine or escarole
1 cup cherry tomatoes, cut into pieces
1 ripe avocado, peeled and cut into bite-size pieces
1 red onion, peeled, halved and thinly sliced, such as Tropea
1/2 lemon, juiced
Extra-virgin olive oil, for dressing (about 1/4 cup)
Salt and freshly ground black pepper
Directions
- Lay out the radicchio leaves in a large bowl or platter. Add the tomatoes, avocados and onions. Lightly dress the salad with the lemon juice and oil. Toss to combine. Sprinkle with salt and pepper. Serve immediately.
