Treviso Radicchio et Karasumi

I discovered a great food combination; Karasumi: and Treviso radicchio go hand in hand and if you add a hint of citrus it can accentuate the flavour combinations, and don’t forget black pepper and salt, no olive oil but some some Barolo red wine vinegar just before adding the karasumi. If you want to have the Karasumi smooth take saran and cut it and place a top over night in the fridge to dry, and the following day chop it until the desired texture.