- 2 heads of Castelfranco, trimmed and leaves separated (see Note)
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons Asian fish sauce
- 2 teaspoons fresh lemon juice, plus 4 lemon wedges, for serving
- 1 teaspoon white balsamic vinegar
- 3 ounces blu di bufala or Gorgonzola picante cheese, crumbled
- Vincotto or aged balsamic vinegar, for drizzling
- In a large bowl, combine the Castelfranco leaves with 3 tablespoons of the olive oil, the fish sauce and lemon juice and toss to evenly coat the leaves.
- In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the Castelfranco and cook over moderately high heat, stirring, until golden in spots and just wilted, about 2 minutes. Stir in the white balsamic vinegar.
- Transfer the Castelfranco to plates and top with the cheese. Drizzle with the vincotto and serve with lemon wedges.
Castelfranco is a mild member of the radicchio family. It has pale yellow leaves with red speckles.
Light-bodied, fruit-forward Dolcetto d’Alba.