Broccoli Salad - cooking recipe

Ingredients

2 heads broccoli, trimmed
4 tbsp extra virgin olive oil, plus extra for pine nuts and for finishing
2 tbsp balsamic vinegar
2 cloves garlic, minced
3 oz grated Parmesan cheese, plus slivers to garnish
2-3 handfuls radicchio, to serve
1/3 cup pine nuts, toasted, to garnish
80 g grated parmesan + slivers for the top
None None few handfuls radicchio leaves, to serve

Preparation

Bring a large pot a salted water to a boil. Plunge 1 head, floret-side down, into water and cook for 1 min. Flip over and cook the stalk end for 1 min. Shock in ice water until cool. Repeat with remaining broccoli head. Drain broccoli, shake off excess water then pat dry with paper towels. Either slice very finely with a sharp knife or slice on a mandoline. Transfer to a large bowl.
Whisk 4 tbsp olive oil, balsamic vinegar, 1 tsp salt and garlic together in a small bowl. Gradually whisk in Parmesan. Drizzle over broccoli and toss to coat.
Put several leaves of radicchio on each plate. Top each with broccoli salad and drizzle with olive oil. Garnish with Parmesan slivers and pine nuts.