charred radicchio chopped salad! if you’re iffy on radicchio, charring it on a skillet can help make it more palatable! It makes it softer and less bitter, a nice texture change for your salads!
RECIPE (serves 2)
Salad
1 head radicchio, quartered
Olive oil
1 large Persian cucumber, diced
1 cup halved sun gold or cherry tomatoes
½ cup shaved red onion
½ cup sliced pepperoncini
1 12 oz jar roasted red peppers, cut into slices
1 cup chickpeas
Handful of chopped basil
¼ cup grated Pecorino romano
Salt & pepper
Dressing
1 tbsp Dijon mustard
2 cloves garlic, crushed
2 tbsp red wine vinegar
2 ½ tbsp olive oil
1 tbsp lemon juice
½ tsp oregano
Salt & pepper
1. Cut the radicchio into quarters through the core, and remove outer leaves. Drizzle with olive oil and add a pinch of salt. Heat up a cast-iron skillet on medium-high heat, and add the radicchio, cooking for 1-2 minutes on each side until just charred. Remove from heat, and once cool enough to handle, chop and add to a bowl.
2. Add the remaining ingredients, with the exception of the shredded cheddar, to the bowl with radicchio. In a small bowl, combine dressing ingredients until smooth. Drizzle over the salad bowl, add the cheese, and toss