When the weather is warm, a salad makes for a much better dish than something heavier like beef or grilled meats. Try one of Chef Jamie McFadden’s radicchio recipes, as seen in a recent edition of Central Florida’s Interior Appeal Magazine. Our wine pairing suggestion: Snowbirds Vintners 2016 Gruner Veltliner, from Lake Chelan Washington.
Our 2016 Grüner vintage exhibits a pale straw core with reflections of platinum on the rim, and aromas of celery, lemon curd, star fruit and pineapple peel. On the palate, it’s a mineral driven wine with acidity, and an exceptional pairing for savory, slightly bitter greens, and spicy recipes. Enjoy!
Caramelized Carrot Salad with Radicchio and Citrus
- 1/2 cup sliced almonds
- 2 pounds carrots, peeled and cut into 4×1/2″ sticks
- 1/2 cup olive oil, divided
- 2 tablespoons thyme leaves, divided
- 4 teaspoons kosher salt, divided
- 1/2 teaspoon crushed red pepper flakes, divided
- 2 medium red onions, sliced into thin strips
- 2 garlic cloves, finely grated
- 2 tablespoons plus 1 teaspoon sherry vinegar
- 2 tablespoons fresh orange juice
- 2 tablespoon honey
- 2 heads radicchio (about 11 ounces), cut chiffonade
- 4 oranges, peeled, sliced into 1/2″ half moons/segments
- 2 cups parsley leaves
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
Panzanella with Radicchio and Pumpkin Seeds
- 6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
- 1 tablespoon finely grated lemon zest
- 1/2 cup olive oil, divided
- Kosher salt and freshly ground pepper to taste
- 1/2 cup toasted salted pumpkin seeds
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 small head radicchio, cut chiffonade
- 1 small fennel bulb, thinly sliced
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup black Greek olives, pitted, halved
- 3 ounces aged sheep’s-milk cheese (such as Manchego), shaved
- 2 each Yellow and Red Tomatoes, chopped
Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
Add radicchio, fennel, parsley, tomatoes, olives, cheese, pumpkin seeds, and bread to dressing; toss to combine, serve and enjoy.
Roasted Cauliflower and Radicchio Salad
- 1/2 pound seedless red or purple grapes
- 1 tablespoon minced shallot
- 2 tablespoon Sherry vinegar
- 1 teaspoon kosher salt plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar syrup, plus more for drizzling
- 2 heads Cauliflower, cut and roasted until golden brown
- 2 heads Radicchio, cut chiffonade
- 1/4 pound Manchego, or Pecorino cheese, shaved with a peeler
- 3/4 cup salted, roasted Marcona almonds, coarsely chopped
Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon balsamic syrup. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar if desired.
NOTE: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
Combine Radicchio, prepared Cauliflower and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on service plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more balsamic syrup. Serve and enjoy.
PHOTO CREDIT: Interior Appeal Magazine, Fall 2017