Posts Tagged ‘radicchio’

Unrecipe of the Week: Arugula, Radicchio + Pear Salad

February 2, 2017

We’re always dreaming up new salads to help our catering clients get their greens. This week, we were inspired by a recipe from Giada De Laurentiis for an arugula, radicchio and pear salad. That’s all we needed to know, to set us off on our own journey towards salad greatness.

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We started with the greens, and built it from there. Adding sliced pears (soaked in lemon juice to keep them from browning), ricotta salata cheese, and a sprinkling of toasted walnuts for a finishing touch, we dressed it in a honey, dijon dressing that was just the right balance of sweet and tart.  This is light enough to be a starter, and interesting enough to be the centerpiece of a meal, with a little sliced chicken or some white beans to up the protein quotient.

Arugula, Radicchio and Pear Salad:

Wash baby arugula and radicchio, cored and sliced thin and place it in a bowl. Slice ricotta salata and pears into thick matchsticks. Toss with Honey Dijon Vinaigette, and sprinkle with toasted walnuts.

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Honey Dijon Vinaigrette:

Whisk together 1/4 cup olive oil, 2 tablespoons of balsamic vinegar, 1 heaping teaspoon of dijon mustard, 2 tablespoons of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Be sure to taste, and add more vinegar if it seems too sweet.

BONUS: Don’t limit yourself to salad! I used this vinaigrette on a simply broiled piece of salmon and it was delicious! It was just thick enough to coat the fish, and give it a tasty glaze. Yum!

Photo: Glasshouse Images

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Thanksgiving Menu

November 25, 2013

We are on the home stretch of Thanksgiving planning, and after a whirlwind month of working, I finally got around to taking my own advice and made my Thanksgiving game plan. Using mostly tried and true recipes, which are contemporary twists on traditional fare, here is my menu:Many of these recipes have been posted before, so just click on the link to take you there!

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Thanksgiving Dinner 2013:

Roasted Butternut Squash Soup with Creme Fraiche

Cheddar Corn Muffins with Jalapeno Butter

Arugula, Radicchio and Fennel Salad with Toasted Pecans and Cranberry Vinaigrette

Garlic and Herb Roasted Turkey with Mushroom Gravy

Bread and Vegetable Stuffing, Cooked 2 Ways

Hot Cranberry and Apple Compote ( we call it Cranberry Jones!)

Roasted Sweet Potato and Banana Puree with Pecan Crumble

Green Beans with Lemon and Garlic

Pumpkin Pie with Whipped Cream

Chocolate Marscapone Cheesecake

Salted Caramel Chocolate Pecan Pie

For a tutorial on making the perfect pie crust, click here.

Stay tuned this week, as we countdown the days until Thanksgiving, with cooking tips and recipes for the big day.

Photo: Glasshouse Images ( that’s actually our turkey made last Thanksgiving!)

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Unrecipe of the Week:

September 16, 2012

This week’s challenge was to use everything in my CSA box. The lemongrass posed a bit of a challenge, but I persevered and found an easy way to use it.

It’s Saturday night, which often means shrimp for some crazy reason. Tonight, I marinated them in a soy, honey and sesame oil combination, which also used garlic, ginger and the lemongrass. I served them in radicchio cups with a chopped salad of arugula and radicchio, and a squirt of lime juice.

It was fast, simple and flavorful. The presentation was pretty enough for guests. Sorry to say it got gobbled up faster than Instagram could document it!

Marinated Shrimp in Radicchio Cups:

In a mixing bowl, blend 2 diced garlic cloves, a chunk of peeled and diced ginger, and a couple of tablespoons of chopped lemongrass stems. Add about 1/3 cup of soy sauce, a couple of tablespoons of sesame oil and a tablespoon or so of honey. Whisk the mixture together and add the peeled and deveined shrimp. Allow to marinate about 20-30 minutes in the refrigerator.

In the meantime, prepare the outer leaves of radicchio to form little bowls to hold the shrimp.

Chop up some arugula and radicchio and fill the lettuce cups.

Heat a little vegetable oil in a wok or frying pan. Add the shrimp (without the liquid) and sauté for about 3 minutes until cooked. Add one red pepper, diced, and cook another minute or so.

Spoon the shrimp mixture into the radicchio cups, and squeeze a little lime juice over it.

Enjoy!

Unrecipe of the Week: Thanksgiving Edition:

November 21, 2009

Looking for a light way to start off your Thanksgiving dinner? Here is a great salad that is tasty, festive and healthy! It’s the perfect foil for the all the heavy food to come!

Fennel, Radicchio and Arugula Salad with Dried Cranberries:

(serves about 10 people)

Toast about ½ cup of pecans until golden and set aside.

Mix 1 thinly sliced fennel bulb, 1 head of radicchio and a bunch of arugula in a salad bowl.

For the dressing, combine 1/8 cup each of red wine vinegar and balsamic vinegar with ½ cup olive oil.

Add in a finely diced garlic clove, ¾ teaspoons salt, and ¼ cup of chopped, dried cranberries and whisk until well mixed, and slightly emulsified.

Add the pecans and a handful of dried cranberries to the salad greens, and toss with the dressing.

Enjoy!!

Indigo Jones salad making tips:
When cooking for a crowd, we wash and spin the salad greens and put them in a clean, white pillowcase in the refrigerator until ready to use. The cotton absorbs any excess moisture and its shape shifting ability makes it easy to store.

How much is enough?  A healthy handful of greens per person should the right amount for a pre-dinner salad.

Photo: Glasshouse Images


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