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• Salads |
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Radicchio Tip: Cooking radicchio tames its bite! The milder, cooked flavor blends well in sautés, pastas, risotto, pizza and much more. |
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Salad Tip: Radicchio pairs well with these flavors for a perfect salad: fruit, nuts, gorgonzola cheese, olive oil, balsamic vinegar and bacon. |
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Preparation Tip: To control radicchio's flavor soak leaves for 10 minutes in cold water before using. |
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- Crown a bed of shredded romaine with a wedge of radicchio; ladle a generous portion of creamy blue cheese dressing over and garnish with chopped scallions and a grind of black pepper. Serve with a knife and fork.
- Toss radicchio with shredded napa cabbage, green onions, chopped almonds, mandarin orange segments and a sweet-sour vinaigrette for a colorful and slightly different slaw.
- Wrap pieces of fresh mozzarella with thin slices of prosciutto or ham; then wrap in a leaf of radicchio and grill over medium-hot fire. Serve grilled salad with knife and fork garnished with a fresh tomato, garlic and basil salsa.
- Grill wedges of radicchio as part of a mixed vegetable grilled salad plate—include asparagus, thick slices of sweet onion, rounds of sweet potato. Drizzle with extra virgin olive oil
- Toss finely chopped radicchio with baby spinach leaves, thinly sliced red onion and chopped toasted hazelnuts; dress with a bacon-sweet-sour dressing and garnish with crumbled goat cheese.
- Start with a classic French potato salad and stir in a couple of handfuls of colorful shredded radicchio for color and crunch.
- Toss cooked wild rice with chopped pecans, dried cherries or cranberries and some chopped onion; dress with a balsamic vinaigrette and stir in chopped radicchio.
- Sauté radicchio with onion in olive oil; toss with cooked and cooled pasta shapes, Parmesan cheese, crumbled bacon and a garlicky viniagrette.
- Toss sweet onion, chopped radicchio and sliced navel oranges together with a cider vinegar vinaigrette spiked with a little chili powder.
- Cook white beans with garlic and sage; drain and cool. Marinate chopped radicchio in a sweet-sour vinaigrette; serve beans atop bed or radicchio. Garnish with extra virgin olive oil, freshly ground black pepper and shavings of Parmesan.
- Toss chopped radicchio with spinach, onion and sliced ripe pears; dress with vinaigrette and top with crumbled blue cheese and caramelized pecans.
- Sauté radicchio and onion with pancetta; use this “salad” to top pizza along with Pecorino Romano.
- Shred or slice radicchio and marinate in a red wine vinaigrette for 20 minutes; drain well and add to a pan bagnat sandwich.
- Top crostini with shredded radicchio that has been dressed with a garlicky vinaigette, add crumbled feta cheese.
- Toss chopped radicchio with roasted butternut squash cubes and steamed Brussels sprouts with a sweet-sour bacon dressing; garnish with chopped hazelnuts.
- Top a radicchio and spinach salad with fresh grapefruit segments; toss in some golden raisins, thinly sliced onion and dress with a balsamic vinaigrette.