Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year, then served it on a simple salad of shaved fennel and radicchio.
'Radicchio' on Serious Eats
Roasted beets take a long time to prepare, but a much faster way to enjoy their natural sweetness is to slice them paper thin on a Japanese mandoline. By doing this, you release a lot of their natural sugars. Tossed with a simple vinaigrette, they become an ideal addition to a salad of hearty winter greens like endive, frisée, and radicchio, their sweetness complemented by the bitter bite of the greens. Some shaved Parmesan, radishes, and toasted flax seeds finish this simple salad off.
You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, because it's heavy in both. But if you're into that, which I happen to be, this salad will do you just right.
Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.
Lightly bitter radicchio sweetens as it chars, complementing the flavor of Italian sausage in this Neapolitan-style pizza.
Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio and balsamic. Farro is more than an afterthought here; every nutty grain absorbs bitter, tart and sweet flavors.
Bacon wrapped radicchio is grilled and paired with an herbal vinaigrette and balsamic to create and incredible combination of textures and flavors.
Crisp bitter greens and tart crunchy apple in a savory anchovy dressing.
[Photograph: Paulette Phlipot] With its lush purple leaves and white veins, radicchio is an undeniably beautiful. But it's bitterness can be polarizing. Those who appreciate the tart, bracing flavors love it, but there are many who aren't fans of this...
In My Pizza Lahey has included recipes for many of the fabulous non-pizza menu items on offer at his New York pizzeria, Co., including this fascinating Radicchio Salad. It's a salad full of bitter, earthy flavors interspersed with creamy-pungent bites of Taleggio and bursts of sweet-sour balsamic vinegar.
With slightly bitter kale and radicchio, crispy-salty pancetta, tart apples and sweet maple syrup, this hearty winter salad hits all the right taste buttons. It's also just a beautiful salad. Be sure your apples aren't too sour, especially if using Granny Smith—you'll need a little sweetness to balance out the tartness of the vinaigrette.
You have to love the fact that Joe Yonan, author of Serve Yourself, has created easy, accessible homemade pizza recipes for the single cook. Yonan adapted Jim Lahey's No-Knead Bread recipe into pizza dough form, a "throw it together and leave it" dough that can be started in the morning and ready to bake by dinner time.
The bittersweet-ness of this salad comes from the radicchio, sour blood orange segments, and tart pomegranate seeds dressed with a reduced orange-maple vinaigrette, which is really more of a syrup with a touch of aromatic orange flower water. The toasty pine nuts and little spoonfuls of creamy ricotta dolloped on top also complements the bitterness.
Making pizza at home becomes a great vehicle for leftovers. I've found some of my most creative and interesting topping combinations by simply dumping a few Tupperware containers on top, adding a lot of cheese, and hoping for the best.
This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts.
[Photographs: Maggie Hoffman] This risotto is easy to make but sophisticated in flavor, with rich tannins and complexity from wine and port, a smoky note from smoked mozzarella, and a touch of bitterness from wine-glazed radicchio. Note: Port can be...
By now we are all familiar with this simple fact: adding pork fat to virtually anything amps up the deliciousness factor tenfold. Usually it's bacon with all its flavorful grease—but what about other sorts of piggy additions? This recipe for Sausage Salad with Radicchio and Frisée from In the Kitchen with A Good Appetite by Melissa Clark is a play on a classic bacon vinaigrette using crumbled sausage where the cooking juices coat a bitter combination of radicchio and frisée.
Radicchio is a perfect example that grilling can make just about anything better. The sharp bitterness usually wreaks havoc on my taste buds, but once grilled, I found it very pleasing. It came together in a salad that was a sea of textures and tastes: grilled knob onions, lettuce, and a sherry-mustard vinaigrette.
Vitello tonnato is one of my favorite summertime Italian imports. It doesn't get any better than cool slices of veal (or even turkey) spread with a creamy, mayonnaise-based tuna sauce dotted with salty capers. Or at least it didn't until I found this recipe for Radicchio, Turkey, and Snow Pea Salad in Recipes from an Italian Summer.