25 May 2011

Radicchio 2 Ways

More lighter vegetarian fare post last week's meat adventures and the Autumn Vegetarian Cooking Class at Cook The Books.  Plus the added delight at finding somewhere where I can get radicchio! Truly, quite excited.  If you are in Auckland check out The Art of Produce in Ponsonby, a great selection of seasonal veg.  I have long been a fan of bitter greens and they make for the perfect winter salad to lighten the mood, while being a little more robust than their summer counterparts.  These would be good friends to a pork fillet or even a roast chicken.

Both of these salads come by way of Mario Batali, in true Mario style a few simple, fresh ingredients come together to make something so much great than the sum of their parts and the natural flavours and textures shine through.

Tri Colore salad with Parmigiano Reggiano and Marmalade Vinaigrette

The original recipe calls for witlof which I sadly couldn't find.  I substituted with some crunchy cos and think tri colore still applies with the red of the radicchio, the green of the rocket and cos and the white of the Parmesan.

You can easily adjust the quantities if not feeding a crowd and if you especially love rocket or radicchio feel free to play around with quantities of each.  It is your salad after all.  Same goes for the dressing, I prefer mine a little sharper so added a little more marmalade and lemon juice against the olive oil, the recipe below though are Mr Batali's quantities.

Serves 6 


3 bunches, 500g (1lb) of rocket
1 large head radicchio, cored and coarsely chopped
1 large cos or 2 small cos, coarsely chopped
6 tbsp marmalade vinaigrette (recipe below)
Salt and pepper
100g (4oz) piece of Parmesan

Marmalade Vinaigrette

Makes 3/4 cup


1/4 cup lemon juice
1 tsp marmalade (or a generous pinch of lemon zest)
1/2 cup extra virgin olive oil


Whisk together the lemon juice, marmalade and olive oil.  The vinaigrette will keep for a few days in an airtight container and stored in the fridge.

To make the salad;

Combine all the lettuce in a large bowl and drizzle with half the vinaigrette, shave over the Parmesan and serve with the remaining vinaigrette on the side.


I am so happy to have discovered marmalade vinaigrette - amazingly delicious, sorry no other words will do.  I was also lucky enough to have some of Floriditas Seville Orange Marmalade in the pantry which delivers a unique orange tartness.  The  combination of the bitter radicchio, the peppery rocket and the crunchy cos doused in a little of the marmalade vinaigrette and topped with shavings of crumbly lemony Parmigiano Reggiano is one tasty salad. Rustic with bitter, sweet, tart, peppery, lemony notes and that vinaigrette. The marmalade vinaigrette is what really lifts this salad, fruity, sweet and tart all at the same time.  I will definitely be back at the Art of Produce to stock up on radicchio and be keeping an eye open for some witlof.

A little more camera v iPhone...any preference?

Radicchio Ginger and Pear Salad

This one is inspired by Mario's Radicchio and ginger salad.  I added pear as pear and ginger I have always been fond of them together and I like the idea of a little sweet crunch to play off against the bitter radicchio and the warmth from the ginger. Again you can adjust the quantities down.

Serves 6


50g (20z) ginger peeled
750g (1.5lb) radicchio, cored and cut in to wedges
1/4 cup balsamic vinegar
1 tsp sugar
1/4 cup lemon olive oil, or  extra virgin olive oil with a good pinch of lemon zest
1/4 cup extra virgin olive oil
Salt and pepper
2 pears, cored and thinly sliced


Thinly slice the ginger, really thinly.  We are aiming for paper thin here.  A mandolin would be useful here, but I don't have one so a very sharp knife will suffice, just mind your fingers.  Place the radicchio and ginger in a large bowl and toss them gently together.

Whisk together the vinegar and sugar in a small bowl.  Continue to whisk and add the oils and salt and pepper to taste.

Core and thinly slice the pear and add to the radicchio and ginger.   Toss the salad with half of the vinaigrette and serve immediately with the remaining vinaigrette on the side.


Another winner on the salad front.  Bitter from the radicchio, sweet crunch from the pear and tangy hit of warmth from the ginger.  I am  thinking that alongside some prosciutto wrapped pork fillet it would an elegant and tasty little supper.



  1. I like radicchio, although I prefer the long one, cooked :-). But I find that most Kiwis think of it as too bitter. Pity.

    I just planted some, I am not very successful, I don't think that Auckland is cold enough so it always opens up like a lettuce instead of keeping tight close...

    I made a banana flower salada from the banana plant in my garden, come and have a look :-).


  2. I love the idea of marmalade vinaigrette - I'll have to try it...maybe for tomorrow's lunch.....

  3. This sounds interesting. Marmalade vinaigrette is a clever idea.

  4. Yum, I love radicchio, and I have never been able to find any - hope there is still some around when I get back from my travels, but maybe it will be all over by then. Either way I'm loving the sound of that marmalade vinaigrette and I'll definitely be giving that a try. That just sounds like my idea of salad heaven :-)
    Sue xo

  5. Yum... radicchio, the marmalade vinaigrette, just yum! I am going to have to keep my eyes peeled at Flo's for that marmalade. Nice to see salads when my thoughts have been completely turned to stews and soups :)

  6. I love the colours and the flavours!


Related Posts Plugin for WordPress, Blogger...