-1 lb. small yellow potatoes
-1/4 med. sweet onion, thinly sliced
-1/2 c. red wine vinegar, divided
-Salt and black pepper, to taste
-4 T. olive oil
-1 1/2 T. coarse-ground mustard
-1 head radicchio, cored and chopped
-1/4 c. chopped parsley
Simmer potatoes covered in water until tender, about 15 minutes. Drain potatoes, cut in halves or quarters and place in large bowl with onion.
In small bowl whisk together 1/4 cup vinegar, oil, mustard and salt and pepper to taste; pour over potatoes and toss.
Fold in radicchio and remaining vinegar, to taste.
Season with salt and pepper, fold in parsley.
Serve immediately, or cover and chill up to 6 hours. Enjoy!
-2 large heads radicchio
-3 T. butter
-¼ c. water
-2 c. heavy cream
-4 T. Parmesan cheese
-2 T. butter
-Salt and pepper to taste
-1 lb. penne, linguini or other pasta
Remove core and outer leaves of radicchio, and chop fine.
In saucepan, heat 3 tablespoons butter, and sauté radicchio until wilted. Add 2 ounces water and simmer for 2 minutes. Taste radicchio. If radicchio is no longer bitter, let it simmer until soft and water has evaporated. If it remains bitter, pour off excess water, add another 1/4 cup of water and simmer until it is soft and water evaporates. The double simmering should remove any bitterness.
Reduce heat under radicchio to very low, add cream and cook until sauce is thick and reduced, about 10 to 20 minutes.
While sauce is cooking, prepare the penne, linguini or other pasta.
When ready, drain it and mix with sauce. Add Parmesan and 2 tablespoons butter.
Season with salt and pepper to taste. Enjoy!
-1 lg. bu. kale, rinse, dry and remove stems
-1 sm. head radicchio, rinse, remove outer leaves and core
-1 ½ c. farro (or other favorite whole grain)
-3 c. water
-1 t. salt
-1 lg. garlic clove, minced
-¼ c. lemon juice, fresh squeezed
-1 t. miso paste, white or yellow
-¼ c. + 2 T. extra virgin olive oil
-¼ t. ground pepper
-½ t. fine sea salt
-¾ c. grated Parmesan cheese
-½ c. raw walnuts, chopped
Combine the farro in a medium saucepan with the water and salt and bring to a boil. Reduce the heat to medium-low and simmer covered until the farro is tender, 20 – 45 minutes. Cooking time depends on if you are using pearled farro or whole farro. I prefer whole farro and am patient with the 45 minutes. It’s hard to overcook farro.
Drain the farro and transfer to a large bowl to cool. Once cool, cover and refrigerate.
Chop the kale into bite size pieces. Place the kale in a large salad bowl. Whisk together the garlic, lemon juice, miso, ¼ cup olive oil, ground pepper and salt. Pour this dressing over the kale. With clean hands massage the dressing into the kale.
Chop the radicchio and toss into the salad along with ½ cup Parmesan, walnuts and farro. Taste and drizzle with additional olive oil or salt if needed. Cover and chill in the fridge until ready to serve.
Top with remaining Parmesan prior to serving. Enjoy!
-1 lg. head frisée (about 14 ounces), trimmed
-1 sm. head radicchio (about 10 ounces), halved and
sliced crosswise into 1/4-inch strips
-2 T. red-wine vinegar
-1 T. Dijon mustard
-Coarse salt & freshly ground pepper
-1/4 c. extra-virgin olive oil
Tear the frisée into bite-size pieces, and place in a large
bowl with the radicchio; set aside.
Whisk together vinegar and mustard in a small bowl.
Season with salt and pepper. Whisking constantly, pour
in oil in a slow, steady stream; whisk until emulsified.
Just before serving, drizzle vinaigrette over salad; toss
From Martha Stewart Living, January Winter 2004 on
-12 oz. (1 to 2 bu.) frisee, stems trimmed, leaves torn into 3-inch pieces (~ 15 cups)
-1/2 sm. head radicchio, preferably Treviso, cored and thinly sliced (~3 cups)
-2 T. fresh tarragon leaves, plus tarragon flowers (optional)
-2 t. Dijon mustard
-1 T. fresh lemon juice
-1/4 t. sugar
-1/4 c. extra-virgin olive oil
-Coarse salt & freshly ground pepper
-1/2 c. shelled raw pistachios
Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve. Enjoy!
From Martha Stewart Living, 5/14
-3 T. honey
-3 T. sherry vinegar
-1 t. coarse salt
-1/3 c. extra-virgin olive oil
-Freshly ground pepper
-1 medium head Napa cabbage (~ 1 pound), halved
lengthwise, then cut crosswise into 1/4-inch-thick strips
-2 small heads radicchio (~ 8 ounces), halved lengthwise,
then cut crosswise into 1/4-inch-thick strips
Whisk together honey, vinegar, and salt in a small bowl.
Add the olive oil in a slow, steady stream, whisking until
well blended. Season with pepper, to taste. Toss together
cabbage and radicchio in a large bowl.
Add the dressing and toss to combine. Cover and
refrigerate for at least 5 minutes. Just before serving, toss
The slaw can be refrigerated in an airtight container up to
1 day. Enjoy!
Adapted slightly from marthastewart.com… Read the rest
-6 oz. country-style bread, torn into bite-size pieces
(about 4 cups)
-1 T. finely grated lemon zest
-½ c. olive oil, divided
-Kosher salt & freshly ground black pepper
-1 small shallot, finely chopped
-2 T. fresh lemon juice
-2 T. red wine vinegar
-1 T. chopped fresh oregano
-1 small head radicchio, torn into bite-size pieces
-1 small fennel bulb, thinly sliced
-1 c. fresh flat-leaf parsley leaves with tender stems
-½ c. green olives, pitted, halved
-3 oz. aged sheep’s-milk cheese (such as Manchego), shaved
-3 oz. hard salami, thinly sliced (optional)
Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil
on a rimmed baking sheet; season with salt and pepper.
Bake, tossing occasionally, until crisp on the outside but still
chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large
bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread
to dressing; toss to combine. Enjoy!
DO AHEAD: Salad can be dressed the night before. Cover and
Recipe by Dawn Perry on bonappetit.com, 4/14
-1/4 c. pine nuts
-1 med. fennel bulb, stalks & fronds removed, base
-6 oz. radicchio, halved & thinly sliced crosswise (4 cups)
-6 oz. frisée, torn into 2-inch pieces (5 cups)
-1/2 c. fresh mint leaves
-3 T. extra-virgin olive oil
-3 T. red wine vinegar
-1 T. finely chopped shallot
-1 t. coarse-grain Dijon mustard
-Freshly ground black pepper
Heat oven to 350°F with rack in middle. Spread pine nuts on
a small baking sheet and bake until pale golden, about 8
minutes. Let cool.
Using mandoline or knife, very thinly slice fennel bulb
crosswise, beginning at base, into a large bowl, stopping
about halfway up bulb (reserve remaining bulb for
Toss fennel with radicchio, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and
1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to
taste, if necessary, with salt and pepper. Enjoy!
By Gina Marie Miraglia Eriquez, Gourmet Live on
-1 T. balsamic vinegar
-1 small garlic clove, pushed through a press
-1 t. rosemary, minced
-salt & freshly ground black pepper, to taste
-1 small head of radicchio
-2 T. butter, melted
-6 large flour tortillas
-2 1/2 T. tapenade
-11 oz. goat cheese, crumbled (about 2 1/3 cups)
Baste the tops of the wedges, then turn over and baste the other side. Continue to broil until deep brown and crisp on the surface but completely tender inside, 2 to 4 minutes. Turn off the broiler and preheat the oven to 175°F.
Cut the radicchio crosswise into thin slivers. Have the melted butter, tortillas, tapenade, and goat cheese ready near the stove for easy assembly.
Place a dry griddle or large cast-iron skillet over medium-high heat and brush the pan with some of the melted butter. Thinly spread one side of a tortilla with about one third of the tapenade.
Place in the pan, tapenade side up, and immediately scatter with one third of the crumbled goat cheese, leaving a 1/4-inch border uncovered around the edge.
Top with one third of the slivered radicchio and place a tortilla on top; brush with a little more butter.
Press down with a spatula and cook until the goat cheese begins to liquefy and the underside is mottled brown, 3 to 5 minutes. Turn over with a wide spatula and cook until the other side is golden, about 2 minutes.
Transfer to a large baking sheet and keep warm in the oven while you make the remaining 2 quesadillas in the same way.
-4 c. thinly sliced fennel bulb (about 1 large bulb)
-4 c. torn radicchio leaves (about 1 medium head)
-1 1/2 c.flat-leaf parsley, loosely packed
-1 1/2 T. red wine vinegar
-2 t. extra virgin olive oil
-1/2 t. salt
-1/4 t. freshly ground black pepper
-2 T. pine nuts, toasted
Place golden raisins in a small saucepan, and cover with water. Bring to a boil then remove from heat. Cover and let stand 10 minutes. Drain well.
Place sliced fennel, radicchio leaves, and parsley in a large bowl, and toss gently to combine.
Combine the orange juice, vinegar, olive oil, salt, and black pepper. Stir well with a whisk. Stir in raisins.
Drizzle orange juice mixture over fennel/radicchio/parsley mixture, and toss gently to coat.
Arrange 1 1/3 cups salad on each of the 6 plates. Sprinkle each serving with 1 teaspoon nuts and serve. Enjoy!
Adapted from Joanne Weir, Cooking Light, 10/05