The dressing for this recipe includes anchovy fillets, but don’t despair if you don’t normally like them. In this recipe, they will melt away into the olive oil and add a pleasantly salty/savoury flavour to the dish (much in the same way that fish sauce, though pungent, when added to Thai dishes adds an indispensable flavouring).

Take a large radicchio di Treviso and slice crosswise thinly and set aside in a salad bowl.

In a small pan set on a very low heat place ¼ cup olive oil, two garlic cloves, finely chopped, 2 anchovy fillets, and a pinch of dried chilli flakes and let simmer very quietly for around 5 minutes. Now add a small handful of baby pinenuts and continue simmering for another 5 minutes. Remove from the heat.

Add a glug of balsamic vinegar to the radicchio and mix in enough of the warm dressing to coat the leaves. Serve with shavings of parmesan.

Serves 2.