Radicchio Variegata, Shaved Brussels, Shallot-Apple Cider Vinaigrette, and Toasted Hazelnuts
Radicchio Variegata, Shaved Brussels, Shallot-Apple Cider Vinaigrette, and Toasted Hazelnuts
I must admit salads are not my favorite food, and can be boring. Salads should NEVER be boring. Stroll your farmer’s market or supermarket fresh greens aisle and give one of the different types of lettuces, cabbages or radicchio a try. I love adding different textures to my salads, and toasted nuts or cheese. That will always liven up any type of greens!
This salad features a type of radicchio that is the prettiest I’ve ever seen, shaved brussel sprouts, hazelnuts, shallot-apple cider vinaigrette and toasted hazelnuts!
Radicchio Variegato di Castelfranco hails from the Venice area in the northeast of Italy. Radicchio in general is a fall/winter leafy vegetable that can be bitter in flavor. I usually embrace bitter flavors and love combining opposing flavors to create new beautiful flavors when combined. This particular variety of radicchio has the texture of an escarole and less bitter with sweeter notes than most radicchios we are used to. The color is a pail yellowish green with gorgeous magenta or plum-ish purple specks. Italians tend to add radicchios to salads mixed with other greens, and more often than not grill, braise or sautee them. Cooking radicchio lessens the bitterness and brings out the hidden sweetness.
When I make salads I typically wash my greens at least 3 times first because market greens are typically quite dirty, second because salad greens are surprising carriers of food borne illnesses so even when you buy a pre-washed bag of greens I always recommend washing 2 to try times and using a salad spinner to remove excess water to keep them crispy.
Ingredients:
Radicchio Variegata, one small head about 10 leaves
4 brussel sprouts, shaved with mandoline or thinly sliced by hand
1 teaspoon chopped, toasted hazelnuts
1 shallot, sliced
2 tablespoons apple cider vinegar
3 tablespoons EVOO
½ a teaspoon honey
Salt to taste
Cracked green peppercorn
Note: If your local market does not have this radicchio you can mix a leafy green with endive to achieve a similar flavor. I’d definitely recommend to try the different greens available and have creating different type of salads.
Method:
Wash the radicchio and shaved brussel sprouts well, and use a salad spinner to remove as much excess water. Alternatively in absence of salad spinner drain as much of the water and blot them dry with a paper towel.
Mix vinegar, oil, and honey well. Adjust to taste with salt and pepper. I like my dressings on the assertive side, now is the time to adjust the dressing whether you want to add more honey, EVOO etc and customize it to your liking. Add shallots and let them sit in dressing for 10 to 15 min. When ready, toss the salad in a bowl with dressing. Plate and add the toasted hazelnuts on top.
