Radicchio With Green Olive & Pecorino Romano Dressing

I often use parsley sprigs in my salads, rather than just the leaves. What’s a parsley sprig you ask? Generally I call a parsley sprig the leaves at the top with a 3 to 4cm stem attached. When building a dish I generally use sprigs for structure, texture and height, which plays a strong part in a salad’s integrity. Also why waste something that can play a part in making something so visually appealing.

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Instructions

1.	GREEN OLIVE & PECORINO ROMANO DRESSING
2.	In a food processor, or by hand, roughly chop the olives – you want a rough-textured look, not a fine paste.
3.	Put the olive oil, vinegar, garlic and pecorino romano in a mixing bowl.
4.	Whisk by hand for a few moments until mixed, then fold in the olives and flat-leafed parsley and mix until combined.
5.	The finished mixture should look like a rough green salsa.
6.	RADICCHIO SALAD
7.	Remove any slightly wilted outer leaves of the radicchio, then trim the base to release the leaves.
8.	Separate the leaves, give them a good soak in cold water and spin dry.
9.	Take your largest mixing bowl and put in the radicchio leaves, parsley sprigs, about ⅓ of the olive dressing and the olive oil.
10.	Mix gently until everything is coated, then arrange on a large platter and finely splatter the remaining olive mixture randomly over the top. Serve immediately.