Radicchio La Rosa del Veneto with capers

Nothing is more sexy and sensual (though there are certainly other contenders, like vanilla) than Radicchio La Rosa del Veneto, with its stunning light pink color and its much milder bitterness compared to other radicchio varieties. The season is short, and availability is rare, so whenever I'm in Paris in February, somewhere near Rue du Nil, I make sure to leave with a bag of them. I serve them as simply as possible, letting their beauty and flavor shine.

Peel the outer leaves of the radicchio and wash them carefully. Dry the leaves well to avoid any excess water. Arrange the leaves on a serving plate. In a small bowl, mix honey, capers in oil, salt, and a squeeze of fresh lemon juice. Stir well until the ingredients are blended into a smooth sauce. Pour the dressing over the leaves, ensuring they are lightly coated. Drizzle a bit more of extra virgin olive oil for richness.

Sprinkle with wild pistachios (or any pistachios you have on hand), and add some freshly crushed green pepper. Serve immediately, and don’t forget to offer some fresh bread to soak up the delicious oils left on the plate!