Sometimes, you see a recipe and know exactly how to tweak it to make it your own and make it even more fabulous! I saw a version of this salad on Instagram and thought it was beautiful and sounded delicious, but it included tuna (canned in oil) and we were having grilled salmon for dinner so we didn’t need tuna in the salad. I decided to use prosciutto instead of the tuna and I added toasted walnuts and shaved Parmesan cheese! I also couldn’t find the exact olives that the recipe called for so I substituted what I could find and they were very tasty! I also had not heard of Maitake Mushrooms and had never seen them at the grocery store, but I was able to find them and honestly, I think they’re now my new favorite mushroom! I roasted them with olive oil, salt and pepper for about 15 minutes and they made the whole house smell wonderful! This salad is beautiful (did I already mention that), easy to put together and one of the best salads I’ve ever made! If there is an element that you don’t love, make it your own but definitely make it! I’m not adding a printable recipe here because this salad is so easy to make and I really don’t have proportions…keep scrolling for the ingredients!

Fall Salad with Radicchio, Shaved Parmesan and Green Olives - Serves 2

Radicchio - 1 head

Prosciutto - 3 or 4 ounces

Sicilian Pitted Green Olives (to taste)

Feta Cheese (to taste)

Shaved Parmesan (to taste)

Thinly sliced red onion

Handful of toasted walnuts

Maitake Mushrooms (1 package roasted with a drizzle of olive oil, salt and pepper) roast at 400 degrees for about 15 minutes.

Homemade Dijon Vinaigrette - 3 parts olive to 1 part vinegar and a blob of good quality Dijon mustard, salt and freshly ground black pepper. Taste and adjust mustard and seasonings if necessary.

After thinking about what else would be tasty in this salad, I decided it would be really good with a little fennel…not to much since it has so many strong flavors already, but fennel would be a very interesting flavor here!

This salad would be lovely as a first course for a holiday dinner party and also makes a healthy lunch for 2. As I said, I served it with grilled salmon on top! I hope you enjoy this salad as much as we did!

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