SAUTEED RADICCHIO
Simply made with oil and sea salt, sauteeing is a great way to cook radicchio as it mellows the sharp flavor of this bright red chicory.
Provided by Molly Watson
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Trim off and discard any brown part of the stem end of the radicchio. If the outside leaves look a bit beat up, feel free to remove and discard those as well.
- Cut the radicchio head into quarters.
- Cut out and discard the core from each quarter.
- Cut the quarters into bite-size pieces. To keep things as pretty as possible, consider leaving the pieces fairly large.
- Heat a large frying pan or saute pan over medium-high heat. Add the oil and swirl to coat the bottom.
- Add the radicchio, sprinkle with salt, and stir to coat the leaves with the oil.
- Cook, stirring frequently until the radicchio is tender to the bite and starting to brown just a bit, about 8 minutes.
- Transfer the radicchio to a serving platter or individual plates. Sprinkle with more salt or a finishing salt, such as Maldon , if you like. Serve hot, warm, or at room temperature. Enjoy.
Nutrition Facts : Calories 62 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 135 mg, Sugar 0 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
RADICCHIO SLAW
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 41m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside.
- For the dressing:
- Place the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.
- In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper.
- Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.
RADICCHIO FENNEL SLAW - RACHAEL RAY
Make and share this Radicchio Fennel Slaw - Rachael Ray recipe from Food.com.
Provided by Julesong
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the raisins, navel orange juice, and hot water; let sit for 5 minutes.
- In another large bowl toss together the fennel, radicchio, scallions, and parsley.
- Add the plumped raisins (along with the liquid) and pine nuts, toss, then add the vinegar and oil and toss to coat.
- Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 190.7, Fat 14.8, SaturatedFat 1.7, Sodium 67.2, Carbohydrate 14.9, Fiber 4.6, Sugar 3.7, Protein 2.9
RADICCHIO SLAW
Traditional coleslaw seasonings--sweetened vinegar and celery seed--are tossed with thinly sliced radicchio and scallions for this new rendition of a familiar favorite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, combine vinegar and sugar; stir to dissolve sugar. Whisk in oil, and season with salt and pepper.
- Add radicchio, scallions, and celery seed to bowl. Toss to combine, and let stand 10 minutes to soften. Toss again, and serve.
RADICCHIO SLAW
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 24m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
- In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
- Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.
RADICCHIO & CARROT SLAW
Provided by Karen Busen
Categories Side Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Carrot Party Radicchio Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large mixing bowl, toss all the ingredients together. Serve chilled.
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- Heat a large skillet over medium-high heat; coat with cooking spray. Cook 2 cutlets for 3 minutes on each side. Repeat procedure with remaining cutlets. Sprinkle with 1/4 teaspoon salt.
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- Blend all ingredients in a blender or food processor (or whisk in a bowl) until smooth and emulsified.
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- To make the salad, heat the oil in a large skillet over medium-high. While the oil heats, cut the kernels from each ear of corn. Add them to the skillet and cook for about 3 minutes. Until the corn softens and turns bright yellow. Sprinkle with salt and pepper. Remove from the heat and transfer to a large bowl to cool.
- While the corn cools, make the dressing. Add the dressing ingredients to a single-serve blender. Puree until smooth and set aside.
- Add the radicchio to the bowl with the corn. Pour in the dressing and toss all ingredients together. Transfer to a serving bowl or plate. Sprinkle with the feta and cilantro leaves before serving.
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Cuisine AmericanTotal Time 4 hrs 30 minsCategory DinnerCalories 527 per serving
- Heat the olive oil in a large pan over medium-high heat. Place the short ribs in the pan and brown them on all sides, approximately 3-4 minutes per side. Remove the short ribs from the pan.
- Add the onion and garlic to the pan and cook until softened, about five minutes. Transfer them to a slow cooker, including all the pan juices. Place the short ribs on top of the onions. Pour the balsamic and beef stock over the short ribs. Set the slow cooker to high and cook the short ribs for 3-4 hours or until they are fork tender.
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- About 10 minutes before the short ribs are done, make the slaw. Place the radicchio and apples in the bowl with the dressing. Using a spatula or tongs, toss the slaw until everything is evenly coated in the dressing.
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