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Issue Date: Fall 2005

Radicchio, Arugula, Fresh Mozzarella and Grape Tomato Salad

Radicchio, Arugula, Fresh Mozzarella and Grape Tomato Salad (Serves 4)

Great olive oil, salt and pepper work in perfect tandem with the bitter greens, the creaminess of the fresh (and it should be fresh!) mozzarella and the tang of the tomatoes.

For the salad:

1 head radicchio, rough cut, washed and dried

1 cup arugula, washed and dried

1/2 pound fresh mozzarella (cut into cubes)

1 cup grape tomatoes (cut in half)

Coarse-grind sea salt

Freshly cracked black pepper

Extra-virgin olive oil

In a large mixing bowl, gently toss the radicchio and arugula, mozzarella and grape tomatoes together. Drizzle with oil and toss again. Season with salt and pepper. Taste and adjust seasonings. Divide between four chilled salad plates.


“When I consider the bitter, peppery greens, the sweetness of the tomatoes and the richness of the mozzarella, I reach for a 2002 Vouvray from Champalou (Loire Valley, France). Its clean, mineral tones seem to balance out the complex flavors of this dish. The Vouvray does not have abundant fruit flavors but a rather nice, mellow undertone of honey which won’t overshadow the mix of ingredients.”

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