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A Culinary Nutrition &

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Radicchio Wedge Salad

August 23, 2017

 

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

 

Ingredients:

 

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

 

Directions:

 

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

 

About Radicchio:

  • 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]

 

ENDNOTES

 

 

[i] Food Facts: Presented by Mercola.  What is Radicchio Good For?  Retrieved August 21, 2017 from http://foodfacts.mercola.com/radicchio.html

 

 

 

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