Shred two Treviso Radicchio heads. Place in a bowl and sprinkle with salt. Set aside.

Meanwhile, in a small pan over a medium heat, add a handful of pine nuts and fry till lightly golden. Transfer to a side dish. 

In the same plan but on the lowest heat place three anchovy fillets, a good glug of olive oil and three garlic cloves, finely chopped. Stir occasionally, ensuring the garlic doesn’t burn, and breaking up the anchovy fillets. Cook for a few minutes till the anchovies have dissolved.

Add a little balsamic vinegar, and stir well. Add a good sprinkling of finely chopped parsley and then pour the dressing over the radicchio.

Mix well before serving.