red radicchio (either the ball or the long kind .. chioggia, treviso or verona)
boiled guinea hen or chicken
salt and black pepper
extra virgin olive oil
traditional balsamic vinegar
Chop the radicchio into big pieces, sprinkle it with salt and leave it to wilt for a few hours. Make a broth boiling the guinea hen or chicken with carrot, celery, onion and parsley in salted water. Save the broth to make risotto and shred the guinea hen or chicken to toss with the radicchio.
When the radicchio has wilted, drain all the liquid and toss with the shredded guinea hen and coarsley chopped walnuts. Dress with fresh cracked black pepper, olive oil and a heavy drizzle of thick, sticky, traditional balsamic vinegar.
This is a version of the scrumptious, hearty salad served at Bar Roddi in Roddi in the Langhe in Piedmont.