Radicheta salad, improved
Yesterday for lunch, Agus did steaks and I did the usual radicheta salad that accompanies beef in our house, meaning: radicheta, fresh garlic, salt, pepper, olive oil, balsamic vinegar.
The twist is that I pressed the garlic first thing, and added it to a small bowl with olive oil, so it could marinate while I chopped up the radicheta. Definitely an improvement. It also made it easier to distribute the fresh garlic throughout the salad.