Fall Radicchio Salad
Radicchio looks like it is part of the cabbage family with its vein-like leaves and wine-red coloring. In fact, it is part of the chicory family and is common in Italian and Mediterranean cooking. Radicchio is a powerhouse of nutrients such as antioxidants, fiber, vitamins B6, C, E, and K. While radicchio is said to be a bitter green, it is a nice addition to salads. It can be eaten raw or cooked. Cooked radicchio will be less bitter than raw radicchio. To create a balance of savory and sweet, add nuts and dried fruits to your salad. In this recipe, we added sautéed onions and apples to counteract the bitterness while complimenting the flavor of radicchio.
Selection and Storage: The finest selection of radicchio can be found in this week's CSA box or at the Spade & Plow farmers market booth. To select radicchio, choose heads with tight leaves. The leaves should be bright in color. To store radicchio, place it in a plastic bag in the crisper drawer. If radicchio is washed before storing, place a paper towel in the bag and fold over. Place in the crisper drawer, keeping radicchio fresh from 4-7 days in the refrigerator.
Fall Radicchio 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.
Ingredients:
1-2 radicchio
2 Turnips
1 Apple
1 Onion
¼ Cup walnuts
¼ Cup cranberries (we like the sweetened cranberries!)
4 Tb butter
Salt & Pepper to taste
Recipe:
Preheat oven to 400℉
Slice Radicchio into wedges. Drizzle with olive oil and lightly sprinkle with salt.
Roast for 6 minutes. Flipped the wedge onto the other side and roast for an additional 6 minutes. (Radicchio also cooks well on the grill. Cook each side for 2 minutes on the grill)
Thinly slice turnips for a refreshing crunch!
In a shallow pan, sauté onion with the apple (sweet!), put in a bowl and set aside.
In the same pan put 4 Tb. of butter and cook until it starts to bubble. Add in the walnuts and allow butter to “burn” while stirring walnuts to be evenly coated with butter.
Place Radicchio on a plate and top with Sautéed onions, apples, turnips, and cranberries. Spoon the walnut on top of the radicchio. Drizzle with olive oil and sprinkle salt & pepper to taste.
