New recipes

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

In this escarole salad recipe, dates and bacon are the secret weapons. Well, aren't they always?

Ingredients

  • 1 7- to 8-ounce head of escarole, coarsely torn
  • 6 Medjool dates, halved, pitted, diced
  • 1/2 cup walnut pieces, toasted
  • 5 bacon slices, cut crosswise into strips
  • 1/3 cup walnut oil or extra-virgin olive oil
  • 2 tablespoons red wine vinegar

Recipe Preparation

  • Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.

  • Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.

Recipe by Myra Goodman, Sarah LaCasse,Photos by Kiyoshi Togashi

Nutritional Content

One serving contains: Calories (kcal) 352.9 %Calories from Fat 80.0 Fat (g) 31.7 Saturated Fat (g) 3.6 Cholesterol (mg) 11.0 Carbohydrates (g) 12.2 Dietary Fiber (g) 3.4 Total Sugars (g) 7.2 Net Carbs (g) 8.7 Protein (g) 8.5 Sodium (mg) 242.9Reviews Section

Gjelina: Cooking from Venice, California (California Cooking, Restaurant Cookbooks, Cal-Med Cookbook)

This cookbook has absolutely blown me away. The photos are spectacular and the layout is thoughtful almost all recipes occupy one page while the facing page is the corresponding photo, making the recipes simple to follow while cooking. The writing is concise and interesting, the recipes are explicitly written, there's a substantial range of flavors and dishes covered, and most importantly - the end results are amazing. [I've posted a list of the recipes at the end of my review.]

I have never been to Gjelina, nor had I even heard of it when I ordered the cookbook, but it seemed like the sort of food that I would enjoy - homemade pizza, pasta, roasted vegetables, delicious but not complicated desserts. I wasn't sure where to start, so this cookbook lay around my house for a while, but once I tried the chickpea kale stew, I was completely hooked. I cannot stop cooking dishes from this cookbook. So far, I've made the chickpea stew (it works almost as nicely with canned chickpeas if you are feeling lazy), roasted cauliflower, charred Brussels sprouts with bacon, kale-fennel salad, pomodoro sauce, pizza pomodoro, roasted chicken with braised kale, kabocha squash olive oil cake, and the show-stopping chocolate tart. Every recipe I have tried has been pure gold. Not fussy, not overly complicated, easy to source ingredients for, and incredibly enjoyable to eat.

Contents------
Condiments:
California Za'atar
Soffrito
Carrot top pistou
Mint-pomegranate pesto
Mint-pistachio pesto
Jalapeno-ginger-mint pesto
Broccoli rabe pesto
Charmoula
Horseradish gremolata
Parsley salsa verde
Chimichurri
Harissa
Green harissa
Bagna Cauda
Mojo de Ajo
Spiced yogurt
Buttermilk Creme Fraiche
Aioli (basic, black olive & anchovy, pimenton, smoked almond)
Romesco
Pomodoro Sauce
Smoky tomato butter
Tomato confit
Cherry tomato confit
Shallot confit
Garlic confit
Garlic chips & garlic oil
Crispy shallots & shallot oil
Roasted apple, rosemary, & black pepper mostarda
Pickled Fresno chilies
Pickled red onions
Pickled eggplant with anchovies and Fresno chile
Pickled turnips with Meyer lemon
Spicy sweet cucumbers
Preserved lemons
Fermented leeks
Giardiniera
Kimchee with Guajillo chile paste
Roasted or grilled red peppers
Grilled or toasted bread

Salads:
Mixed lettuce with yogurt dressing & warm croutons
Tuscan kale salad with fennel, radish & ricotta salata
Bloomsdale spinach salad with honey-garlic dressing, feta & pine nuts
Escarole & sunchoke salad with smoked almonds & preserved lemon
Arugula & radicchio salad with crispy shallots & shallot oi-sherry vinaigrette
Spicy herb salad with ginger-lime dressing
Smoked trout salad with grapefruit & avocado
Gems with Fuyu persimmon, pomegranate, crisp garlic & blue cheese dressing
Dandelion greens with lemon-anchovy dressing
Grilled kale with shallot-yogurt dressing & toasted hazelnuts
Grilled chicories with crispy fried eggs & bacon vinaigrette
Grilled escarole wedges with lemon-anchovy dressing & roasted peppers
Grilled red romaine with bagna cauda

Pizzas & Toasts:
Gjelina pizza dough (note: one of the few recipes that requires planning ahead at least 1 day)
Pizza pomodoro
Pizza pomodoro crudo
Pizza with spinach, feta & garlic confit
Pizza with nettles, raclette & Fresno chile
Pizza with mushrooms & truffle-studded goat cheese
Pizza with asparagus, sottocenere & sunny egg
Pizza with anchovies & roasted pepper
Pizza with guanciale, castelvetrano olives & Fresno chile
Pizza with bacon & radicchio
Pizza with lamb sausage & broccoli rabe
Eggplant caponata & burrata on toasted baguette
Mushroom toast
Smoked ocean trout rillettes & fermented leeks on rye toast
Chicken & duck liver pate with pickled beets & mustard greens on brioche toasts
Seared morcilla with roasted apple, rosemary & black pepper mostarda & chimichurri on toasted baguette

Vegetables:
Baby radishes with black olive & anchovy aioli
Sauteed green beans, smoked almonds, shallot confit & preserved lemon
Snap peas & tendrils with prosciutto, soffrito & mint
Pan-roasted romanesco with golden raisins, tahini & sumac
Seared okra, black olives, tomato confit, pine nuts & chile
Braised sweet corn, chile, cilantro, feta & lime
Braised spiced romano beans with yogurt & mint
Braised fava beans, lemon, black pepper, pecorino
Braised green chickpeas with pomegranate & feta
Roasted artichokes with Calabrian chile, anchovy & crispy shallots
Roasted fennel with orange & crushed red pepper flakes
Roasted cauliflower with garlic, parsley & vinegar
Roasted acorn squash with hazelnuts, brown butter & rosemary
Roasted beets with tops, herbed yogurt & horseradish
Roasted beets with avocado, orange, toasted hazelnuts & sherry vinegar
Roasted sunchokes with parsley salsa verse
Roasted purple potatoes with ailoli, horseradish, pickled red onion & dill
Roasted yams with honey, espelette & lime yogurt
Oven-roasted parsnips with hazelnut picada
Pan-roasted baby carrots, orange, cilantro, sesame & spiced yogurt
Pan-roasted baby turnips with their greens & chimichurri
Grilled jumbo asparagus with Gribiche & bottarga
Grilled eggplant, Mojo de Ajo & basil salsa verde
Grilled summer squash, Za'atar & cherry tomato confit
Grilled kabocha squash with mint-pomegranate peso
Grilled king Oyster mushrooms with tarragon butter
Grilled broccolini with garlic, crushed red pepper flakes & red wine vinegar
Potato, leek & chard gratin with taleggio
Charred Brussels sprouts with bacon & dates
Sweet potato hash

Pasta:
Spaghetti pomodoro
Spaghetti with anchovies, crushed red pepper flakes, garlic & oregano
Orecchiette with chicken hearts, turnip greens, pecorino & black pepper
Ricotta gnocchi with cherry tomato pomodoro
Squid ink chitarra with anchovies
Rye rages with sausage, mushrooms & fennel
Tuna & buckwheat-pasta gratin
Kabocha squash & goat cheese agnolotti with brown butter & walnut picada

Soups, stews & grains:
Vegetable stock
Fish stock
Chicken stock
Beef stock
Beef bone broth with greens & poached egg
Chicken & escarole soup with charmoula & lemon
Tomato, beet & carrot soup
Heirloom bean stew with barley & green harissa
Chickpea stew with tomato, tumeric, yogurt & harissa
Wild rice with chorizo, walnuts & pomegranate
Wheat berries with fennel broth
Farro with beet & mint yogurt
Farro piccolo cooked in pomodoro
Rustic corn grits with mushroom sugo & poached egg

Fish:
Oysters (5 different sauces)
Crudo (4 ways)
Grilled mackerel with ginger, garlic, lime & green onion
Whole grilled sea bream with green tomatoes, basil & mint
Sardines baked in tomato-pepper sauce
Striped bass stew with kohlrabi, fennel, saffron & pimenton aioli
Cioppino
Squid with lentils & salsa verde
Grilled octopus with braised balck-eyed peas
Mussels with chorizo & tomato confit
Razor clams seared in cast iron with parsley butter
Roasted prawns with garlic, parley, crushed red pepper flakes & lemon

Meat:
Rustic chicken & duck liver pate
Pork shoulder & duck liver pate with paprika & garlic
Chorizo
Lamb sausage
Blood sausage
Pork & fennel sausage with fava & cherry tomatoes
Meatballs braised in red wine & tomato
Pan-seared calf liver with leeks & red wine
Charred blade steak with green peppercorn & sherry pan sauce
Steaks with smoky tomato butter & cipollini
Slow-cooked lamb shoulder with orange, yogurt & herbs
Guajillo-glazed lamb ribs
Braised rabbit with black trumpet mushrooms & paprika
Roasted half chicken with smoky braised kale

Dessert:
Sorbets (Coconut, blackberry-ginger, raspberry-rose, and strawberry+Meyer lemon)
Gelato (Olive oil and ginger)
Butterscotch pots de Creme with Salted Caramel
Yogurt panna cotta with winter citrus
Strawberry-rhubarb polenta crisp
Blackberry, huckleberry & ginger pie
Chocolate tart
Kabocha, olive oil & bittersweet chocolate cake
Warm date cake with ginger gelato


Thursday, March 22, 2012

Grilled Sirloin with Sweet and Spicy Coffee Sauce


The weather this month has been unbelievably warm…almost like summer with temperatures reaching 80 degrees! This has put me in the mood for grilling. This recipe was outstanding! I hope you like it. I found this in the Weight Watcher's cookbook "Healthy and Happy Celebrations". I did double the amount of meat for my family, but did not double the sauce. There was plenty!


serves 4 ( 5 points +)

  • ½ c. brewed coffee
  • ¼ c. ketchup
  • ¼ c. A-1 steaks sauce
  • ¼ c. packed brown sugar
  • ¼ c. apple cider vinegar
  • 1 T. chili powder
  • 1 T. Dijon mustard
  • 1 T. hot pepper sauce
  • 1 tsp. cumin
  • 1-¼ lb. sirloin steak
  • salt

9 warm bacon dressing with brown sugar Recipes

Warm bacon dressing

Warm bacon dressing

Dandelion and Bitter Greens with Fried Potatoes and Warm Bacon Dressing (Emeril Lagasse)

Dandelion and Bitter Greens with Fried Potatoes and Warm Bacon Dressing (Emeril Lagasse)

Spinach Salad with Warm Bacon Dressing (Alton Brown)

Spinach Salad with Warm Bacon Dressing (Alton Brown)

Portabello Bowls With a Warm Spinach Potato Salad

How do you store homemade salad dressing?

Since there are no preservatives or chemicals in your homemade salad dressing to preserve their shelf life, it is best to store your vinaigrette or creamy dressing in the refrigerator in a glass jar with a sealed lid.

My favorite jars for storing dressings are mason jars. Mason jars come in a variety of sizes and all have screw on lids for airtight sealing.

I especially love using this elegant glass all-purpose cruet with spout when I’m having company.


Gjelina: Cooking from Venice, California

This cookbook has absolutely blown me away. The photos are spectacular and the layout is thoughtful almost all recipes occupy one page while the facing page is the corresponding photo, making the recipes simple to follow while cooking. The writing is concise and interesting, the recipes are explicitly written, there's a substantial range of flavors and dishes covered, and most importantly - the end results are amazing. [I've posted a list of the recipes at the end of my review.]

I have never been to Gjelina, nor had I even heard of it when I ordered the cookbook, but it seemed like the sort of food that I would enjoy - homemade pizza, pasta, roasted vegetables, delicious but not complicated desserts. I wasn't sure where to start, so this cookbook lay around my house for a while, but once I tried the chickpea kale stew, I was completely hooked. I cannot stop cooking dishes from this cookbook. So far, I've made the chickpea stew (it works almost as nicely with canned chickpeas if you are feeling lazy), roasted cauliflower, charred Brussels sprouts with bacon, kale-fennel salad, pomodoro sauce, pizza pomodoro, roasted chicken with braised kale, kabocha squash olive oil cake, and the show-stopping chocolate tart. Every recipe I have tried has been pure gold. Not fussy, not overly complicated, easy to source ingredients for, and incredibly enjoyable to eat.

Contents------
Condiments:
California Za'atar
Soffrito
Carrot top pistou
Mint-pomegranate pesto
Mint-pistachio pesto
Jalapeno-ginger-mint pesto
Broccoli rabe pesto
Charmoula
Horseradish gremolata
Parsley salsa verde
Chimichurri
Harissa
Green harissa
Bagna Cauda
Mojo de Ajo
Spiced yogurt
Buttermilk Creme Fraiche
Aioli (basic, black olive & anchovy, pimenton, smoked almond)
Romesco
Pomodoro Sauce
Smoky tomato butter
Tomato confit
Cherry tomato confit
Shallot confit
Garlic confit
Garlic chips & garlic oil
Crispy shallots & shallot oil
Roasted apple, rosemary, & black pepper mostarda
Pickled Fresno chilies
Pickled red onions
Pickled eggplant with anchovies and Fresno chile
Pickled turnips with Meyer lemon
Spicy sweet cucumbers
Preserved lemons
Fermented leeks
Giardiniera
Kimchee with Guajillo chile paste
Roasted or grilled red peppers
Grilled or toasted bread

Salads:
Mixed lettuce with yogurt dressing & warm croutons
Tuscan kale salad with fennel, radish & ricotta salata
Bloomsdale spinach salad with honey-garlic dressing, feta & pine nuts
Escarole & sunchoke salad with smoked almonds & preserved lemon
Arugula & radicchio salad with crispy shallots & shallot oi-sherry vinaigrette
Spicy herb salad with ginger-lime dressing
Smoked trout salad with grapefruit & avocado
Gems with Fuyu persimmon, pomegranate, crisp garlic & blue cheese dressing
Dandelion greens with lemon-anchovy dressing
Grilled kale with shallot-yogurt dressing & toasted hazelnuts
Grilled chicories with crispy fried eggs & bacon vinaigrette
Grilled escarole wedges with lemon-anchovy dressing & roasted peppers
Grilled red romaine with bagna cauda

Pizzas & Toasts:
Gjelina pizza dough (note: one of the few recipes that requires planning ahead at least 1 day)
Pizza pomodoro
Pizza pomodoro crudo
Pizza with spinach, feta & garlic confit
Pizza with nettles, raclette & Fresno chile
Pizza with mushrooms & truffle-studded goat cheese
Pizza with asparagus, sottocenere & sunny egg
Pizza with anchovies & roasted pepper
Pizza with guanciale, castelvetrano olives & Fresno chile
Pizza with bacon & radicchio
Pizza with lamb sausage & broccoli rabe
Eggplant caponata & burrata on toasted baguette
Mushroom toast
Smoked ocean trout rillettes & fermented leeks on rye toast
Chicken & duck liver pate with pickled beets & mustard greens on brioche toasts
Seared morcilla with roasted apple, rosemary & black pepper mostarda & chimichurri on toasted baguette

Vegetables:
Baby radishes with black olive & anchovy aioli
Sauteed green beans, smoked almonds, shallot confit & preserved lemon
Snap peas & tendrils with prosciutto, soffrito & mint
Pan-roasted romanesco with golden raisins, tahini & sumac
Seared okra, black olives, tomato confit, pine nuts & chile
Braised sweet corn, chile, cilantro, feta & lime
Braised spiced romano beans with yogurt & mint
Braised fava beans, lemon, black pepper, pecorino
Braised green chickpeas with pomegranate & feta
Roasted artichokes with Calabrian chile, anchovy & crispy shallots
Roasted fennel with orange & crushed red pepper flakes
Roasted cauliflower with garlic, parsley & vinegar
Roasted acorn squash with hazelnuts, brown butter & rosemary
Roasted beets with tops, herbed yogurt & horseradish
Roasted beets with avocado, orange, toasted hazelnuts & sherry vinegar
Roasted sunchokes with parsley salsa verse
Roasted purple potatoes with ailoli, horseradish, pickled red onion & dill
Roasted yams with honey, espelette & lime yogurt
Oven-roasted parsnips with hazelnut picada
Pan-roasted baby carrots, orange, cilantro, sesame & spiced yogurt
Pan-roasted baby turnips with their greens & chimichurri
Grilled jumbo asparagus with Gribiche & bottarga
Grilled eggplant, Mojo de Ajo & basil salsa verde
Grilled summer squash, Za'atar & cherry tomato confit
Grilled kabocha squash with mint-pomegranate peso
Grilled king Oyster mushrooms with tarragon butter
Grilled broccolini with garlic, crushed red pepper flakes & red wine vinegar
Potato, leek & chard gratin with taleggio
Charred Brussels sprouts with bacon & dates
Sweet potato hash

Pasta:
Spaghetti pomodoro
Spaghetti with anchovies, crushed red pepper flakes, garlic & oregano
Orecchiette with chicken hearts, turnip greens, pecorino & black pepper
Ricotta gnocchi with cherry tomato pomodoro
Squid ink chitarra with anchovies
Rye rages with sausage, mushrooms & fennel
Tuna & buckwheat-pasta gratin
Kabocha squash & goat cheese agnolotti with brown butter & walnut picada

Soups, stews & grains:
Vegetable stock
Fish stock
Chicken stock
Beef stock
Beef bone broth with greens & poached egg
Chicken & escarole soup with charmoula & lemon
Tomato, beet & carrot soup
Heirloom bean stew with barley & green harissa
Chickpea stew with tomato, tumeric, yogurt & harissa
Wild rice with chorizo, walnuts & pomegranate
Wheat berries with fennel broth
Farro with beet & mint yogurt
Farro piccolo cooked in pomodoro
Rustic corn grits with mushroom sugo & poached egg

Fish:
Oysters (5 different sauces)
Crudo (4 ways)
Grilled mackerel with ginger, garlic, lime & green onion
Whole grilled sea bream with green tomatoes, basil & mint
Sardines baked in tomato-pepper sauce
Striped bass stew with kohlrabi, fennel, saffron & pimenton aioli
Cioppino
Squid with lentils & salsa verde
Grilled octopus with braised balck-eyed peas
Mussels with chorizo & tomato confit
Razor clams seared in cast iron with parsley butter
Roasted prawns with garlic, parley, crushed red pepper flakes & lemon

Meat:
Rustic chicken & duck liver pate
Pork shoulder & duck liver pate with paprika & garlic
Chorizo
Lamb sausage
Blood sausage
Pork & fennel sausage with fava & cherry tomatoes
Meatballs braised in red wine & tomato
Pan-seared calf liver with leeks & red wine
Charred blade steak with green peppercorn & sherry pan sauce
Steaks with smoky tomato butter & cipollini
Slow-cooked lamb shoulder with orange, yogurt & herbs
Guajillo-glazed lamb ribs
Braised rabbit with black trumpet mushrooms & paprika
Roasted half chicken with smoky braised kale

Dessert:
Sorbets (Coconut, blackberry-ginger, raspberry-rose, and strawberry+Meyer lemon)
Gelato (Olive oil and ginger)
Butterscotch pots de Creme with Salted Caramel
Yogurt panna cotta with winter citrus
Strawberry-rhubarb polenta crisp
Blackberry, huckleberry & ginger pie
Chocolate tart
Kabocha, olive oil & bittersweet chocolate cake
Warm date cake with ginger gelato


You Asked For It

My ego was only moderately bruised when most of the responses I got to last week’s newsletter were requests for my husband’s rye bread recipe. This is Planet CHEESE, people. However, for the bread bakers among you, here is Doug's recipe.

Danish Rye Bread
This recipe is adapted from a recipe provided by the baker at Tørst in Brooklyn. You will need a sourdough starter. The cooled loaves freeze well.

Levain:
230 g dark rye flour
320 g steel-cut oats
100 g sourdough starter
525 g water
170 g flax seed

Dough:
145 g sunflower seeds
30 g sesame seeds
168 g "00" pasta flour
20 g kosher or sea salt
14 g instant dry yeast
Levain (see above use it all)
160 g buttermilk
130 g dark beer
70 g plain yogurt, preferably whole milk
50 g blackstrap molassas or malt syrup

Combine all the levain ingredients in a mixing bowl. Cover and let ferment for 24 hours.

The next day, toast the sunflower seeds and sesame seeds separately at 350ºF until lightly colored and fragrant, 10 to 15 minutes. Let cool, then combine the seeds with all the remaining dough ingredients in a stand mixer. Mix on low speed just until the ingredients are blended. The dough will be very moist.

Transfer the dough to a work surface well moistened with water. With moistened hands, divide the dough in thirds. Shape into loaves and transfer to three well-oiled 8"x4"x3" bread pans. Cover with a towel and let rise in a warm spot until the dough reaches the top of the pans, about 2 hours.

Put a pizza stone on a rack in your oven and preheat the oven to 425ºF for 45 minutes. Transfer the bread pans to the the pizza stone. After 10 minutes, reduce the oven temperature to 325ºF. Bake for 50 minutes longer. Remove the breads from the oven and turn them out of the bread pans. Return the breads to the pizza stone and bake an additional 40 minutes.

Cool on a rack for at least 24 hours before cutting.


FAT-FREE CHEF


The bitter with the sweet

Radicchio, apples and Asian pears await a buttermilk dressing in a recipe created by Suzanne Goin in Sunday Suppers at Lucques.

The Forager: One woman's hunt for local foodstuffs and useful techniques for encounters in the wilds of the kitchen.

For me Valentine’s Day has always been a working holiday. When I owned a bakery in New York City it was the holiday for which we pulled many late nights in preparation for the hundreds of cakes, chocolates, and heart shaped cookies covered with “be mine” messages. Fatiguing if joyful labor at the end of which all I wanted was a plate of fries and a beer.

This year, at the Wine & Spirits store we have been shoring up our supply of delicious bubbly, sparkling rose and every kind of libation that celebrates love. A small army of attendants are poised to reassuringly place a bottle into the hands of courters scrambling for last-minute gifts.

To add to that, going out for dinner on the 14th of February is like navigating the Bering Strait. The alpine level expectations, claustrophobic dining rooms filled with nervous couples on early days dates, and four tops made up of Sex In the City acolytes laughing just a little too loud. We’ve all been there. So, why not cook at home this year and leave the restaurant outing for President’s Day or Purim?

I prefer making an intimate meal with dishes and ingredients that speak of true love. And what could be more fitting than bittersweet radicchio? The red and white striped heads look gorgeous and when separated into leaves are like a ruffly textile that tenderly cups neighboring ingredients on the plate. Plus it is a perfect accompaniment to the richness of roast duck, a most romantic dish.

A member of the chicory family, radicchio (cichorium intybus) is related to curly endive, Belgian endive (correctly pronounced both EN-deev — la franaise — and en-DIVE), and escarole.

According to Wikipedia, “Modern cultivation of the plant began in the fifteenth century, in the Veneto and Trentino regions of Italy, but the deep-red radicchio of today was engineered in 1860 by the Belgian agronomist Francesco Van den Borre, who used a technique called imbianchimento (whitening), preforcing, or blanching to create the dark red, white-veined leaves. Radicchio plants are taken from the ground and placed in water in darkened sheds, where lack of light and ensuing inhibition of chlorophyll production cause the plants to lose their green pigmentation.”

The varieties of radicchio are named after the Italian regions where they originate. California grower Royal Rose asserts, “There are many different types of radicchio that are grown domestically however only four are readily available on a year-round or seasonal basis.” Of these four, two are most familiar to us in Colorado. “Chioggia is the most common variety grown and identified in the United States with its maroon, round, grapefruit-size heads. Treviso is an elongated version of radicchio resembling a large Belgian endive, or a red romaine heart.” Lesser seen “Tardivo and Castelfranco resemble ‘flowers’ and are only available in winter months.” In the U.S. is it most common to find radicchio as an ingredient in salads, but it more commonly cooked — roasted, braised, sautéed or grilled — in Italy where tossed in olive oil it is a common side dish to hearty mains.

In perfect harmony“Radicchio’s slightly spicy bite, its bright, bitter note makes it pair deliciously with many other flavor components,” said Robin Kline, food writer, dietitian and culinary consultant. “In fact, there are five categories of foods that make radicchio perform brilliantly, mellowing its bitter character to just right.”

They are: sweet, rich, sour, salty, pungent. This layering technique creates synergy in a dish, where the whole is so much more exciting than the parts.

Sweet and bitter are great culinary bedfellows. Like an introvert and an extrovert, each flavor enhances the other, bringing out the best in both when together. Sugar, honey, molasses, maple syrup, fresh or dried fruits jam, candied nuts are some of the great sugary partners to radicchio.

Bitter compounds, are attracted to fat molecules, which bind with them. These examples of foods with a high percentage of fat will act as a buffer for the bitterness of radicchio: extra-virgin olive oil, butter and rich dairy products, rich cheeses, avocado, bacon, oily fish such as salmon.

Sour ingredients tend to be high in acid which chemically alters bitter compounds in food. They also help to maintain radicchio’s vibrant color. Vinegar, citrus juices, buttermilk, sour cream, tart fruits and wine do just that.

Salt masks some of the assertive bitterness of radicchio, acting like a filter, and adds its own flavor enhancing powers to each bite. Common examples are: sea salt, soy sauce, worcestershire sauce, olives, salty nuts and cheeses, cured meats: ham, prosciutto and capers.

Pungency results in biting, acrid, sharp, and strong flavors. Matching radicchio’s bold bitterness with these ingredients makes for a strong head-on flavor pairing: mustard, anchovy, blue cheeses, smoked cheese, meat, bacon, horseradish, garlic, onion, black pepper.

While lower in chlorophyll from its absence of green, radicchio is high in antioxidants, loaded with fiber, and contains high levels of vitamins B, C, and K. So try one of these delicious recipes and eat radicchio to your heart’s content.

Shredded Radicchio with Anchovy Vinaigrette, Bread Crumbs, and Sieved Egg

3/4 cup fresh bread crumbs

5 tablespoons extra virgin olive oil

11/2 tablespoons red wine vinegar

2 anchovy fillets, chopped

Salt and freshly ground black pepper

2 medium heads radicchio (about 12 ounces)

Directions: Preheat the oven or toaster oven to 400. Drizzle one tablespoon of the olive oil over the bread crumbs and toss, kneading slightly with your fingers, to distribute. Spread the breadcrumbs on a sheet pan or toaster oven pan and bake for 6 minutes (or a bit longer in the toaster oven) or until golden in spots, tossing once or twice if necessary. Cool completely.

In a small bowl, combine the remaining olive oil, vinegar, anchovies, shallot, and salt and pepper to taste.

Remove any wilted outer leaves from the radicchio. Wash, dry, quarter and core each head. Slice each quarter crosswise into 1/8-inch slices. Place in a salad bowl, tossing to separate slices. Toss in the bread crumbs. Drizzle the vinaigrette over the salad and toss. Taste and adjust seasonings if necessary.

Press the eggs through a strainer, or grate on the finest face of a grater, letting the mimosa-like bits fall evenly over the salad. Give the salad only one or two folds to distribute the eggs, then serve. Offer cracked black pepper.

Source: Adapted from “The Zuni Cafe Cookbook” by Judy Rogers

Salad of Apples and Asian Pears with Radicchio and Buttermilk Dressing

1/2 cup plus 2 tablespoons vegetable oil

2 tablespoons finely diced shallot

1 to 2 lemons, for juicing

2 apples, firm, crisp, and juicy

Kosher salt and freshly ground black pepper

Directions: Place the egg yolk in a stainless steel bowl. Begin whisking in the vegetable oil drop by drop, as slowly as you can bear. Continue in this manner until the mixture begins to thicken. Once the mayonnaise has emulsified, you can add the rest of the oil in a slow stream, whisking all the time.

Combine the shallot, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the crème fraiche and the buttermilk. Gently whisk this mixture into the mayonnaise, and taste for balance and seasoning.

Slice the apples and Asian pear away from the core. Cut into 1/8-inch thick slices and place them in a large salad bowl. Tear the radicchio into large bite-sized pieces and add to the bowl. Toss the salad with 3/4 of the dressing, and season with salt and pepper. Add a squeeze of lemon and a little more of the dressing if necessary.

Source: “Sunday Suppers at Lucques” by Suzanne Goin

Radicchio and Endive Side Dish

1 15.5 ounce can chickpeas or cannellini beans, drained and rinsed

Directions: Tear radicchio and endive leaves into bite-size pieces and rinse in a strainer. Shake out all of the water.

In a large skillet, sauté 2 cloves of chopped garlic with about 2 tablespoons of oil. When garlic is beginning to slightly brown, throw in the radicchio and endive. Season with salt and pepper and drizzle with a bit more olive oil. Stir radicchio and endive and cook until softened, about 5 minutes. Stir occasionally to avoid browning too much.

Meanwhile in a smaller skillet, add remaining chopped garlic clove with a tablespoon of olive oil. As garlic browns, add chickpeas and the 3/4 cup of walnuts. Season with a little salt and pepper and a drop of olive oil and stir. Cook for 3 minutes, until chickpeas are heated through.

Pour radicchio and endive into a serving bowl. Then pour the chickpea/walnut mixture on top. Serve warm.

Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette

1/4 cup extra virgin olive oil, divided

3 tablespoons balsamic vinegar, divided

Kosher salt and freshly ground black pepper

1 pound medium shrimp, peeled and deveined

3 strips of bacon (about 3 ounces), cut into lardons

1 small shallot, minced (about 2 to 3 tablespoons)

2 teaspoons maple syrup (or to taste see note in step 5)

1 cup cherry tomatoes, halved

2 tablespoons finely chopped parsley or chives

Directions: Heat the oven to 425.

To prep radicchio: Remove any wilted or bruised outer leaves, then cut the radicchio in half lengthwise through the core. Place the halves cut side down, then cut each half into four wedges, leaving the root end intact. In a large bowl, gently toss the wedges with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon kosher salt, and pepper. Place the wedges cut side down in a casserole dish — you want them to fit snugly in the pan. Let the radicchio marinate at room temperature while your oven is preheating.

To prep shrimp: Toss the shrimp with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and pepper then arrange on a baking sheet or casserole. (Note: Use separate pans for roasting the shrimp and radicchio because they’ll have different cooking times.)

To roast radicchio and shrimp: Roast the radicchio about 15 to 18 minutes, turning once, or until tender and the leaves are starting to caramelize and slightly wilt and crisp around the edges. When the radicchio is close to done, put in the shrimp. Cook the shrimp just until they’re pink and firm, 3 to 5 minutes. Remove both from the oven, and place the radicchio wedges on a cutting board. Chop them into bite-size pieces, and combine with shrimp in a large bowl.

To prepare warm bacon vinaigrette: In a large skillet cook the bacon in 1 tablespoon of olive oil over moderately high heat until it’s rendered its fat and is starting to crisp, about 5 minutes. Add the shallots and cook another minute, just to warm through and soften. Remove from the heat and stir in the remaining 2 tablespoons of balsamic vinegar, mustard, maple syrup and cherry tomatoes. (Since balsamic vinegars vary so much in their sweetness, you may want to add more or less maple syrup. Taste a piece of your roasted radicchio as well — let its level of bitterness guide the sweetness of your vinaigrette.)

Add the vinaigrette to the radicchio and shrimp, and toss to combine. Place salad on large serving platter. Scatter the parsley or chives over the top and serve warm or at room temperature.


Winter salads: Warm or cold, lettuce-filled or lettuce-free, these aren’t July’s salads

Sarah Henning

Winter salads don't have to look anything like their summer counterparts. This salad is cooked but served cold and features something seasonal — butternut squash — with one of the heartier greens — kale.

We’re still months — months! — away from the crisp, fresh, early greens of spring. Depressing, huh?

But if you’ve had a hankering for salad, never fear. There is such a thing as winter salad. In fact, there are several examples of ways to enjoy salad in the winter without feeling like everything you’re eating is coming from the Southern Hemisphere — no offense to Chile and New Zealand, of course.

What makes a winter salad? Well, in our humble estimation, a winter salad can be a number of different things alone or in combination:

  • l It can be warm
  • l It can be made with seasonal ingredients
  • l It can be hearty
  • l It can be all of the above!

Serve this warm potato salad is topped with goat cheese and pine nuts and can be served alone or on a bed of greens like romaine or baby spinach.

Because we’re far from the days of crisp greens and snappy toppings, many of our chosen recipes have a cooked or wilted element to them. And many are twists on traditional hearty salads like potato and pasta (No, those salads aren’t just for summer barbecues!). But what they have in common is that they aren’t what you’d typically eat in July.

Sound good? We thought so. So, behold, salads you can sink your teeth into, even if they’re still chattering from brisk winter air.

Butternut Squash Salad with Maple Sherry Vinaigrette

1/2 cup dried red currants

1 butternut squash (about 2 pounds)

1 small red onion, sliced thin

2 tablespoons maple syrup

Kosher salt and freshly ground black pepper

6-ounce log of fresh goat cheese

2 medium heads escarole, cut into 1/2 inch slices

1 small head frisée, cored and chopped into small pieces

1/2 small head radicchio, cored and rough chopped

3 cups loosely packed baby spinach leaves, stemmed

1/3 cup chopped toasted walnuts

4 slices cooked bacon, crumbled

1 teaspoon Dijon-style mustard

2 tablespoons maple syrup

1 tablespoon finely chopped shallots

Kosher salt and freshly ground black pepper, to taste

Cover the currants with the port and let sit overnight. Preheat the oven to 400 degrees. Cut off the bulb end of the squash reserve for another use. Peel the cylinder end and dice into 1/2 to 3/4-inch pieces. In a bowl, combine the squash, red onion, olive oil and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes.

To make the vinaigrette: Combine the vinegar, mustard, maple syrup, and shallots in a bowl and slowly whisk in the oil. Season with salt and pepper to taste.

Plating: Combine the salad greens in a non-reactive mixing bowl toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon around the plate. Crown each serving with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve.

— Recipe from www.melissas.com.

Cannellini Bean and Roasted Garlic Salad

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

Freshly ground black pepper

1 can (19 ounces) cannellini or white kidney beans, rinsed and drained

1 bag (16 ounces) Italian-style mixed salad greens

1/2 cup jarred whole roasted red peppers, drained and cut into strips

Preheat oven to 325 degrees. Cut 1/2 inch off the tip end of head of garlic. On aluminum foil, arrange garlic cut-side up, then drizzle with 1 tablespoon olive oil. Loosely wrap in foil to seal. Bake 50 minutes or until cloves are softened and golden brown. Remove from oven and let cool. Squeeze 4 cloves out from head and chop. In small bowl, with wire whisk, beat remaining 2 tablespoons olive oil, vinegar, salt and black pepper. Stir in chopped garlic and beans. In large bowl, toss salad greens with bean mixture. Garnish with roasted red peppers. Serve remaining roasted garlic as a spread on bread.

— Recipe from www.villabertolli.com.

Jicama and Asian Pear Salad

2 cups shredded romaine lettuce

2 cups julienne-sliced jicama

2 cored and chopped Asian pears

1/4 cup white wine vinaigrette

1/4 cup apple cider or juice (for dressing)

1/4 teaspoon Chinese five-spice powder or ground allspice

In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined. For dressing, whisk together the salad dressing, apple cider or juice and five-spice powder or allspice until well mixed. Drizzle over salad and toss well. Serve immediately.

— Recipe from Produce for Better Health.

Horseradish Dill Potato Salad

1 pound baby white potatoes

2 tablespoons plain yogurt

1 teaspoon balsamic vinegar

1 teaspoon grated horseradish

2 tablespoons dill minced

1/4 cup red onion, finely chopped

In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100 percent) for 6 to 8 minutes, or until they are tender. Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. In a bowl whisk together the mayonnaise, yogurt, mustard, vinegar, horseradish, dill and salt and pepper to taste, add the carrot, onion and potatoes, and toss the salad until it is combined well.

— Recipe from www.melissas.com.

Mexican Chicken Salad

1 ripe avocado, quartered pitted and peeled

1/4 cup lime juice, freshly squeezed

1 large garlic finely chopped

4 cups chicken, cooked and coarsely shredded

1 pound jicama, peeled and cut into 1/4 inch thick matchsticks

3 scallions finely, chopped

1 teaspoon serrano chiles, finely chopped

Blend dressing ingredients in a blender until smooth.

Toss salad ingredients with dressing in a large bowl until combined well. Serve.

— Recipe from www.melissas.com.

Persimmon and Apple Salad

1 tablespoon walnut pieces, toasted

2 tablespoons orange juice

1 tablespoon sherry vinegar

3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise

3 firm-ripe Fuyu persimmons (the flat kind), rinsed, stemmed and thinly sliced lengthwise

In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.

Pressed Bok Choy Salad

2 cups daikon or red radish

2 teaspoons brown rice vinegar

2 teaspoons sweet rice vinegar (Mirin)

1/2 teaspoon ground ginger

Wash each vegetable. Cut the bok choy and red cabbage thinly on the diagonal. Cut the daikon in julienne strips, or the red radish in thin rounds. Peel, seed and slice the cucumber.

In a large stainless steel bowl, place vegetables and add sea salt. With your hands, mix and toss the vegetables so that the salt is evenly distributed.

Vegetables will start to glisten as the salt extracts the water from the vegetables. This process takes about 20 minutes. Strain the excess water from the bowl. The vegetables will be crunchy.

— Recipe from www.melissas.com.

Mediterranean Pasta Salad

1 jar tomato and basil pasta sauce

1/4 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon white wine vinegar

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh basil leaves

1/4 teaspoon ground black pepper

1 package (16 ounces) radiatore or spiral pasta, cooked and drained

3 medium red, yellow and/or green bell peppers, chopped

1/4 cup pitted oil-cured olives, sliced

1 cup diced mozzarella cheese (about 4 ounces)

2 tablespoons capers, rinsed and drained

For dressing: blend sauce, olive oil, vinegars, parsley, basil, salt and black pepper in small bowl set aside.

Combine pasta, bell peppers, olives, cheese and capers in large bowl. Pour dressing over salad toss. Cover and chill until ready to serve.

— Recipe from www.villabertolli.com.

Butternut Squash and Kale Salad

2 bunches kale (about 1 pound total), tough stems and ribs stripped out, leaves sliced

1 cup low-sodium vegetable broth, divided

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes

4 pitted dates, very finely chopped

2 tablespoons sherry vinegar

Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.

Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar into a small saucepan. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. Cool, toss with kale and butternut squash and serve room temperature or chilled.

— Recipe from www.wholefoodsmarket.com.

Warm Goat Cheese and Potato Salad with Roasted Pine Nuts

1 1/2 pound yellow potatoes

1/4 cup salad oil (any vegetable oil you have on hand, or more olive oil)

2 tablespoons Dijon mustard

Boil the potatoes (skin on) in water with a pinch of salt (15-20 min).

Dressing: Put the mustard, vinegar, oils, plus a pinch of salt and pepper in a salad bowl.

Salad: Peel and dice the cooked potatoes. Mix them with 3/4 of the dressing and the chopped chives. Put completed potato salad in a form (Any kind of dish that can go in the oven). Cover the potatoes with goat cheese and put under a broiler for 5 minutes.

Roast pine nuts in oven and scatter them on top before serving.

Toss remainder of dressing with lettuce and serve with potato salad.

— Recipe from www.melissas.com.


Watch the video: Escarole Salad with Warm Bacon-Mustard Vinaigrette (September 2021).