Simple 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. Raw radicchio is watery and crisp with a sweet crunch that leaves a slightly bitter aftertaste. To create a balance of bitter and sweet, add fruit to your salad, or use a sweet dressing like we did in this recipe. In this recipe, we added sweet pomegranate and tart apples with creamy avocado and delicate turnips. Together these flavors compliment each other without over powering one another. It is pretty amazing!
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.
Simple 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 Radicchio
1 Apple
1 Avocado
1 Pomegranate
2 Turnips, with greens!
1/4 Cup Olive Oil
2 Tb. White Wine Vinegar
Salt and Pepper to taste
Recipe:
Chop radicchio and turnip greens and put them in a large bowl.
Slice apples, turnips, and avocado. Place on top of salad.
Top with pomegranate seeds. (We used 1/4 of a pomegranate, but you are welcome to use more!)
Mix olive oil, lemon juice, and vinegar. Drizzle on salad and sprinkle salt and pepper to taste.