RADICCHIO This Cabbage-Like Veggie Was a Common Feature of Dishes in the Veneto Region of Italy for Centuries

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RADICCHIO This cabbage-like veggie was a common feature of dishes in the Veneto region of Italy for centuries. It is closely related to endive, as well as escarole, frisee, treviso and tardivo. BEST COOKING RECIPE IDEAS METHODS STORAGE • GRILLED WITH • RAW BEANS AND • Wash and store in refrigerator • GRILLED ARTICHOKE • It should keep for 2-3 weeks • RISOTTO • SALAD NUTRITION TIPS • Very low calorie • Its bitter taste can be counter balanced • Rich in ﬂ avanoids and with a sweet dressing, like honey dijon Vitamin K vinagrette, or fruit, like pear. • Good source of minerals, and • It can be eaten raw, or wilted and added to B-complex vitamins pasta. GRILLED RADICCHIO SALAD • 2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together • 1/2 c olive oil, plus more to coat the radicchio • 1/4 c balsamic vinegar • 1 tsp salt • 3 cloves garlic, chopped • 1/2 tsp mustard • Salt and pepper to taste • Parmesan, or another hard cheese, for garnish FIRST COMBINE INGREDIENTS FOR DRESSING: PUT SALT, GARLIC, MUSTARD, AND BALSAMIC VINEGAR IN A BOWL AND WHISK (OR BLEND IN A FOOD PROCESSOR). MIX IN OLIVE OIL UNTIL COMBINED. PREHEAT THE GRILL, OR BROILER, ON HIGH. COAT THE QUARTERED RADICCHIO WITH OLIVE OIL AND SPRINKLE WITH SALT. GRILL OR BROIL ON A COOKIE SHEET. KEEP A CLOSE EYE ON THEM, AS THEY BLACKEN QUICKLY. COOK UNTIL THERE IS A LITTLE BLACKENING. REMOVE, AND CHOP INTO BITE SIZE PIECES, THEN TOSS WITH THE DRESSING AND PEPPER. SERVE HOT OR AT ROOM TEMPERATURE, GARNISHED WITH PARMESAN..

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