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WHB – Radicchio Salad

I find the Martha debate quite amusing. I had friends in college that would read every printed word from the Martha magazines, including the ads. She was like a walking Martha advertisement. And then I see people share about Martha recipe flops. And successes.

Where do I rank in all of this? I found some Martha Stewart pillowcases about 5 years ago that I still love. Does that count?

When the magazine Everyday Food came out, I loved it’s cute, fresh, not over doing it kind of style. The recipes seemed simple and didn’t have me going to every gourmet shop around for the one crucial ingredient that would cost me an arm and a leg. (Do you know here in Peru that phrase is “un ojo de la cara” – an eye from your face!!) No, this seemed like it would have some delicious finds for me in my kitchen.

Well, I tried one of the recipes yesterday. Radicchio and Orange Salad. I am not going to say it was bad necessarily. But, it was better today! I found the orange zest was bitter and the red-wine vinegar just doesn’t seem right for this combination. So, I made a few changes and found it to be remarkably better.

Radicchio is a leaf chicory with a bitter and spicy taste. According to Wikipedia, radicchio is said to be a blood purifier and an aid to insomniacs. But the most interesting tidbit in my opinion is that they force the purple color upon it by taking the plants from the earth and placing them in water in dark sheds. The lack of light inhibits chlorophyll production, thus causing the plant to lose it’s green pigmentation.

I had never bought radicchio before, but as I passed by the “baby” vegetables at the store, I found a package and couldn’t resist trying out the salad recipe. So Martha, here is my version of your Radicchio and Orange Salad. This is my submission for Weekend Herb Blogging, this weekend hosted by the originator herself, Kalyn from Kalyn’s Kitchen.

 

 

 

Radicchio Salad

Yield: 2-3 servings

Source: Adapted from Everyday Food

Ingredients

  • 3 cups of torn radicchio leaves
  • 3/4 cup of shredded carrot
  • 1/4 cup of golden raisins
  • 1/4 cup of toasted sliced almonds
  • 1 tablespoon of honey
  • 1 tablespoon of olive oil
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of orange juice
  • salt & pepper to taste

Preparation

  1. In a large bowl, combine radicchio, carrot, raisins and almonds. In a small bowl combine honey, oil, vinegar, juice and salt and pepper to taste. Pour dressing over the salad, tossing to coat.
http://www.provechoperu.com/2007/12/whb-radicchio-salad/

Discussion

4 Responses to “WHB – Radicchio Salad”

  1. I’m laughing a bit because I can honestly say I’ve never made a single Martha recipe. I have nothing against her, and even own one of her cookbooks, but when I’ve looked in it, nothing has ever caught my eye. I like the sound of your version of the salad though. I haven’t eaten radicchio much, but I like it in salad mixes a lot.

    Posted by Kalyn | December 1, 2007, 9:23 pm
  2. I love radicchio and have even grown it, but mine was greenish because I hadn’t yet read your helpful post about how to make it purple. And I’m with Kalyn, I own three Martha Stewart cookbooks (don’t ask) but have never made a thing from them — the recipes are too fussy for me. But your salad isn’t (fussy that is), and looks very tasty. Thanks!

    Posted by Laurie Constantino | December 2, 2007, 9:47 pm
  3. Oh, I’m so happy to see that someone else appreciates radicchio. Poor radicchio, always confused with red cabbage. (and it’s so much better) Love this recipe and will be making it soon. Thanks!

    Posted by Susan from Food Blogga | December 3, 2007, 7:29 am
  4. Kalyn – I imagine it is very good in mixes since it is rather strong on its own.Laurie – Glad you found a growing tip in what I shared. I had no idea either!Susan – I very much enjoyed radicchio and hope to make some other things with it soon as well!

    Posted by Gretchen Noelle | December 4, 2007, 11:26 pm

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