Treviso Radicchio Salad with Oysters

Prep Time
Cook Time


  • 1 Treviso™ Radicchio Lettuce, with the outer leaves discarded
  • 1 bunch baby beetroot, trimmed
  • 8 slices prosciutto
  • 12 oysters
  • 1/2 cup plain flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs, dried
  • 1 cup shaved parmesan
  • 8 white anchovies
  • 100 ml vegetable oil
  • 100 ml egg mayonnaise
  • 1 small lemon, juiced
  • 2 salted anchovies, finely chopped
  • 1 tsp capers, chopped
  • 1tsp parmesan, grated
  • 1/2 tsp black pepper, ground


  1. Boil baby beets in salted water for 30 minutes, until tender. Drain and cool slightly. Rub the skins off under running water.
  2. Place prosciutto on a baking tray and bake at 160°C for 10 minutes, or until crisp. Once cooled, tear into smaller pieces if necessary.
  3. Meanwhile, dust oysters in flour, dip in beaten egg and coat with breadcrumbs. Heat oil until hot and fry oysters until golden. Remove with a slotted spoon and drain.
  4. Combine dressing ingredients and mix well.
  5. Separate and wash the Treviso™ leaves and place in a serving bowl.
  6. Add beets, white anchovies, shaved parmesan and prosciutto.
  7. Top salad with the warm oysters and drizzle with dressing.