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madbakerThis week's Resolution Recipe: Radicchio Salad with Pomegranate and Pistachio.
1/2 oz pistachio nuts
1 tsp olive oil
salt & pepper
seeds from 1/4 pomegranate
pecorino cheese
1 Tbsp balsamic vinegar
2 Tbsp olive oil (I used 1 T regular and 1 T chile oil; the original called for blending a chile in)
pinch sugar
splash of lemon juice
Heat the oven to 350. Toss the pistachios with oil and season lightly with salt and pepper. Spread the nuts on a sheet and toast about 5 minutes, until dry and fragrant. Let cool. Whisk together the vinegar, oil, sugar, and lemon juice.
Split the head of the radicchio in half lengthwise. Remove the core from each half with a v-shaped cut. Cut each half lengthwise in half, then cut crosswise in 1" wide ribbons. Put all the radicchio in a bowl.
Add the pomegranate seeds and toasted nuts; season with salt and pepper. Drizzle the vinaigrette and mix gently to coat. Using a vegetable peeler, shave a few curls of cheese over the top and serve.
What worked: Pretty without much work. Very tasty and not bitter. Nice and seasonal and it offset the braised pork shoulder's richness.
What didn't: I was happy with it, but we had leftovers.
Will I make it again? It's the best thing I've ever made with radicchio - partly meaning that it's the only thing that hasn't had me gagging on bitterness.
1/2 oz pistachio nuts
1 tsp olive oil
salt & pepper
seeds from 1/4 pomegranate
pecorino cheese
1 Tbsp balsamic vinegar
2 Tbsp olive oil (I used 1 T regular and 1 T chile oil; the original called for blending a chile in)
pinch sugar
splash of lemon juice
Heat the oven to 350. Toss the pistachios with oil and season lightly with salt and pepper. Spread the nuts on a sheet and toast about 5 minutes, until dry and fragrant. Let cool. Whisk together the vinegar, oil, sugar, and lemon juice.
Split the head of the radicchio in half lengthwise. Remove the core from each half with a v-shaped cut. Cut each half lengthwise in half, then cut crosswise in 1" wide ribbons. Put all the radicchio in a bowl.
Add the pomegranate seeds and toasted nuts; season with salt and pepper. Drizzle the vinaigrette and mix gently to coat. Using a vegetable peeler, shave a few curls of cheese over the top and serve.
What worked: Pretty without much work. Very tasty and not bitter. Nice and seasonal and it offset the braised pork shoulder's richness.
What didn't: I was happy with it, but we had leftovers.
Will I make it again? It's the best thing I've ever made with radicchio - partly meaning that it's the only thing that hasn't had me gagging on bitterness.
