Primavera de Crudaiola

  • Yield: 4 servings


1 (4-ounce) package fresh arugula, well-washed, ends trimmed
1small head radicchio, separated into leaves
10 fresh radishes in a bunch with leaves, thinly sliced with a little of the leaf on each
1 bulb fennel, ends trimmed and bulb thinly sliced
12 to 15 pencil-thin asparagus
4 to 5stalks white asparagus, thinly sliced, optional
2tablespoons extra-virgin olive oil
1 lemon
1cup fresh-grated Parmigiano-Reggiano
Salt and freshly ground black pepper, to taste


  1. Arrange the arugula on a large plate. Scatter the radicchio, radishes, fennel, green asparagus and white asparagus, if using, over the arugula. Drizzle with olive oil, squeeze on the juice from the lemon, sprinkle with cheese and season with salt and pepper.

Nutritional Info *per serving

  • Calories 108
  • Fat 8g
  • Cholesterol .99mg
  • Sodium 69mg
  • Carbohydrate 9g
  • Fiber 3g
  • Protein 3g