-1 15-oz, can cannellini beans, drained & rinsed
-1 sm. head of radicchio, cored and leaves torn
-2 celery stalks, sliced
-2 T. chives, chopped
-2 T. parsley, chopped
-¼ c. pine nuts, toasted for a minute or two
-Salt & pepper to taste
-1 c. of chopped parsley
-3 t. fresh lemon juice
-2 T. champagne vinegar
-1 garlic clove, chopped
-2 T. water, more for thinning
-½ T. organic maple syrup
-1 T. chopped chives, or more to taste
-1 T. extra-virgin olive oil
-Salt & fresh ground black pepper
Place all vinaigrette ingredients into food processor and pulse until well blended. Taste and add salt and pepper to taste. Add another tablespoon of water if the consistency is too thick. It should be on the thinner side.
Put radicchio in a large bowl; drizzle with 1½ tablespoons of parsley vinaigrette and toss to coat. Season radicchio with salt and pepper to taste. Transfer to a serving platter.
In the same bowl, combine the beans, sliced celery, pine nuts and 1½ tablespoons of parsley vinaigrette. Toss to coat. Season to taste with a little salt and ground black pepper. Arrange bean mixture on top of radicchio.
Garnish with chopped chives and chopped parsley. Drizzle a little more vinaigrette over it. Enjoy!
-16 oz. orzo pasta
-1/2 c. extra virgin olive oil
-6 cloves of garlic, 3 finely minced, 3 sliced
-4 c. or about 8 oz. fresh baby spinach, packed, cut into thin strips
-1 sm. head of radicchio, quartered and cut into thin strips
-pinch of red pepper flakes
-3/4 c. sun-dried tomatoes packed in oil, cut into thin strips (or use your cherry tomatoes from your box)
-3 T. capers
-2 lemons, zest and juice
-sea salt and freshly ground pepper to taste
Cook orzo in boiling salted water until al dente, about 8 minutes.
Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.
In a deep skillet, heat the extra virgin olive oil (you can use the oil
from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.
Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun- dried tomato capers and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.
Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!
-1 med. shallot, finely chopped
-1 t. finely grated lemon zest
-¼ c. fresh lemon juice
-1 T. white wine vinegar
-¼ c. olive oil
-8 oz. sugar snap peas (~ 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces
-1 bu. radishes (~ 12), trimmed, thinly sliced
-4 med. Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces
-1 romaine heart, quartered lengthwise, cut crosswise into
-½ med. head of radicchio, cut crosswise into ½-inch pieces
-6 oz. feta, crumbled (~ 1½ cups)
-1½ c. torn dill fronds
-Freshly ground black pepper
Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl.
Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat.
Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve. Enjoy!
-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