The Italian salad repertoire features many that possess an assertively bitter flavour profile, and this is one of our favourite examples. Despite its scant list of ingredients, it packs a wallop of flavour. The sharp and salty nature of a well-aged artisanal caciocavallo from Sicily is a league apart from that of even the finest caciocavallo from Calabria or anywhere else on the mainland, so do make the effort to find one.
2 bunches dandelion leaves, torn
1 handful parsley leaves
1 cup (250 mL) small quality olives, pitted
¼ cup (60 mL) aged wine vinegar
2 tbsp (30 mL) fine olive oil salt and pepper
4 oz (125 g) Caciocavallo siciliano
In a salad bowl, combine the dandelion, radicchio, parsley, and olives. Toss.
Add vinegar, oil, and salt and pepper, and toss again. Taste and correct seasonings.
Shave half the caciocavallo over the salad, and serve with the extra cheese on the side.