With only so many hot, summer days left, I continue to have fun with new salad recipes, especially with fresh food ingredients I don't typically use! One of those items is Radicchio.
I came across the following recipe in Alive magazine - one of my favourite magazine publications encompassing Food, Family, Lifestyle, Beauty, Fitness & Heath articles.
I enjoyed this recipe so much that I just had to share it! Following the recipe, I've included some background information about Radicchio as well! Enjoy!
Radicchio Wedge Salad w/ Honey Mustard Dressing and Walnut Crumble
Yield: 4 servings
1/2 cup raw walnut pieces
¼ cup sesame seeds
1 tbsp. whole coriander seeds
1/4 tsp. ground black pepper
½ cup plain yogurt (I used plain/unsweetened coconut yogurt)
2 tbsp. lemon juice
2 tbsp. tahini
1 tbsp. Dijon mustard
1 tbsp. honey (I used raw/unpasteurized honey)
1.4 tsp. salt (I used unrefined/sea salt)
2 heads radicchio, quartered
For crumble, using a mortar/pestle or food processor, crush or pulse the walnuts, sesame, coriander and pepper to a medium-fine grind (leave some texture).
Add the mixture to a dry skillet and toast over medium heat, stirring almost constantly (for 4 to 6 minutes), until fragrant and medium-brown in colour.
Use immediately, or cool and store in an airtight container in the refrigerator for up to 3 months.
For the dressing, in a medium bowl, whisk the yogurt, lemon juice, tahini, mustard, honey and salt.
To serve, add 2 radicchio wedges to each serving plate, drizzle dressing on top and sprinkle with crumble.
*To prepare, remove any outer, damaged leaves (just like you would with a cabbage) and wash under cool water
A prominent ingredient in Italian cuisine
First cultivated in Italy’s Veneto region during the 15th century
Numerous varieties exist, named after the regions of Italy they originated from
A variety of leaf-chicory – often used for salads in Italy’s Veneto region
Resembles red lettuce or cabbage and is bitter tasting
Rich in B vitamins, including Thiamin (B1), Niacin (B3), Pantothenic Acid (B5), Pyroxidine (B6) and Folic Acid (B9)
B complex vitamins support the metabolism of carbohydrates, protein and fat, also providing the body with energy for cellular function
Rich in vitamin C, a vitamin supportive of immune health, detoxification, development of desirable gut bacteria, collagen supply, reduction of cholesterol levels and neutralization of toxins from our environment
Rich in vitamin K, supportive of bone formation and Nervous System health
Possesses minerals, including copper, iron, manganese, potassium and zinc
High in fiber, supporting digestion and the clearing of debris from the colon[i]
[i] Food Facts: Presented by Mercola. What is Radicchio Good For? Retrieved August 21, 2017 from http://foodfacts.mercola.com/radicchio.html