Italy: salad salad

To make: add lots of vegetables to a big bowl, mix, dress and eat.  Featuring in this salad:


-chicory. Lovely bitter leaf, traditionally served cooked in white sauce and ham by Belgians, here shown raw.


-radicchio. red sturdy leaf, again bitter and does well from cooking.  We found it served cooked with some parmesan as an accompaniment to local grilled beef.


- Red onion, raw, thinly sliced


- Courgettes finely sliced


- chunks of Pecorino (sheeps cheese, can be mild or aged)


- Borlotti beans, so very pretty and not out of a can. Sadly they turn from marbled white and pink to sludgy brown when cooked.