Roast Radicchio With Lemon And Parsley Dressing Recipes
ROASTED RADICCHIO
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio-round Verona or slender Treviso-in this recipe, since they both yield delicious results. Serve the radicchio wedges alongside the pasta.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
- Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.
RADICCHIO SALAD WITH CHOPPED-LEMON DRESSING
Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.
- Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.
ROASTED RADICCHIO WEDGE SALAD
This Roasted Radicchio Wedge Salad is a new take on a classic restaurant dish. Radicchio is roasted until just tender, then topped with balsamic glaze, walnuts, blue cheese and parsley.
Provided by Lori Yates
Categories Gluten Free
Time 27m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Place radicchio on rimmed baking pan; drizzle with oil and sprinkle with salt and pepper. Transfer to oven and cook 12 to 15 minutes or until radicchio is tender-crisp.
- Divide radicchio wedges between serving plates. Drizzle with balsamic glaze and sprinkle with blue cheese, parsley and walnuts. Serve immediately.
Nutrition Facts : Calories 181 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 285 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PAN-SEARED RADICCHIO WITH SOFT CHEESE
Is there a vegetable more perfectly sized for two people than a single head of radicchio? Not much bigger than a softball and wonderfully bitter, radicchio tastes otherworldly when seared briefly in a skillet, gaining a roasted kale-like savoriness while maintaining most of its crunch. A funky, strong-flavored soft cheese like Camembert or taleggio melts gloriously in the hot pan and, with a bit of sherry vinegar and honey, creates a makeshift dressing. This easy but luxurious recipe proves that you don't need much for a stellar appetizer: just a pan, a few ingredients and a hunk of crusty bread to sop up the salty, bittersweet juices.
Provided by Eric Kim
Categories for two, quick, vegetables, appetizer, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Quarter the radicchio head lengthwise and slice the hard white core off of each piece, then cut each quarter in half crosswise. Don't separate the leaves.
- Heat a large skillet over medium-high. Add the oil and carefully nestle the chopped radicchio into the pan, leaving it alone to sear on one side until golden brown, 2 to 3 minutes. Stir for a few seconds. The radicchio leaves may separate and start to smell like roasted broccoli or kale. Immediately remove the pan from the heat so the leaves don't wilt too much. Season with salt and pepper.
- Add the cheese, placing some pieces directly over the radicchio and others in the empty spots of the pan. The cheese will start to melt and bulge slightly. Drizzle the vinegar and honey evenly over the radicchio and cheese, and finish with a final sprinkling of salt, if you'd like.
- Serve right in the pan with crusty bread for dipping into the melty cheese and pan juices.
PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE
Categories Salad Leafy Green Appetizer Passover Quick & Easy Lemon Spring Kosher Cabbage Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
- Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.
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- Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
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