RADICCHIO PASTA RECIPE RECIPES

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FAVORITE MEDITERRANEAN SALAD RECIPE: HOW TO MAKE IT



Favorite Mediterranean Salad Recipe: How to Make It image

Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. —Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 28 servings.

Number Of Ingredients 14

18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a very large salad bowl, combine the first 7 ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 69 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

PAN-SEARED RADICCHIO WITH SOFT CHEESE RECIPE - NYT COOKING



Pan-Seared Radicchio With Soft Cheese Recipe - NYT Cooking image

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

Total Time 10 minutes

Yield 2 servings

Number Of Ingredients 7

1 head radicchio (8 to 10 ounces) 
2 tablespoons olive oil
Salt and black pepper
4 ounces Camembert, Brie or taleggio cheese, cut into wedges or large chunks
1 tablespoon sherry vinegar
1 tablespoon honey
Crusty bread, for serving

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.

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