Citrus Castelfranco Salad w/Fennel
Beautiful frilly heads of Castelfranco Radicchio are a work of art!
Castelfranco Radicchio, an Italian chicory, is a stunning winter crop, and one that we are particularly excited about. Burgundy wine colors, splashed on a green backdrop, resembles an abstract painting by mother nature. Market customers rave about our Castelfranco radicchio as its taste is as unique as its presentation. Castelfranco Radicchio flavor will vary depending on the time of year it is cultivated. It tends to be sweeter when grown in cooler weather. With a round lettuce head with crunchy texture, Castelfranco Radicchio is slightly sweet to palatably bitter and can be served cooked or raw; however, we like to eat it raw to preserve its beautiful color. Check out our Chicory post for other applications.
Bitter, as the saying goes, is better. And bitter can be better in a number of ways! Radicchio lettuce heads tend to be on the bitter side, but obtain surprisingly healthy benefits. Bitter foods are believed to aid in digestion and gut bacteria as they have natural microbial properties. The bitter principle is known as lactucopicrin, a natural analgesic. While low in calories, Castelfranco is rich in zinc, copper, and vitamin K.
Selection and Storage: The finest selection of Spade & Plow’s Castelfranco Radicchio can be found in this week's CSA box or at the Spade & Plow’s farmers market booth. To store Radicchio, place it in a plastic bag in the crisper drawer. It will keep fresh for 4-7 days in the refrigerator.
Citrus Castelfranco Salad Recipe:
This recipe was created for our CSA members to utilize the produce they received in this week’s CSA box. We hope to inspire you to try new things. This recipe can also be modified by using your favorite creamy cheese, nuts, and dressing!
Ingredients:
2 Cups of Spade & Plow’s Spinach
1 head Castelfranco
1 Fennel bulb, thinly sliced
2-3 Page Mandarins
1/2 Cup Walnuts
3 Tb Goat Cheese
1 Avocado
1/4 C Lemon Olive oil (or add a squeeze of lemon with Olive Oil)
2 Tb Apple Cider Vinegar
Salt & Pepper to taste
Evenly coat Castelfranco, fennel, and spinach with oil and vinegar.
Olive oil feature from Belle Farms
Recipe:
To prep the Castelfranco, first remove and discard outer leaves. Cut into wedges, chop them in half lengthwise, and in half again.
Trim fennel bulb from its frilly tops and slice bulb in half and into thin slices using a mandolin or knife.
In a Large mixing bowl, toss spinach, Castelfranco, and fennel with olive oil, vinegar, salt & pepper.
For the Page Mandarins, cut off the skin, then slice into discs.
Top Salad with Mandarins, Walnuts, Goat Cheese, and Avocado.
Variations:
To cut the bitterness of the radicchio; use a honey vinaigrette dressing, roast fennel and apple to add a succulence and sweet flavor; or top with herb roasted chicken or fish.