Posted on May 11, 2010 | No Comments
Lately, we’ve been trying to find new or rarely used vegetables pick up at the market. This last trip, the vegetable of choice was radicchio, which looks suspiciously like a miniature red cabbage. Instead of using it to simply garnish a salad, here’s a great way to prepare sautéed radicchio wedges.
This piece of produce has noticeably bitter taste, but sautéing in homemade seasoning removes plenty of the bitterness to make it a stunning side.
1 head radicchio
2 tablespoons olive oil
3 tablespoons rice, red wine, or other vinegar
1 clove garlic, pressed
1/2 teaspoon salt
freshly cracked pepper
pinch of thyme & sumac
This is one of those recipes that is very open to adjustment. In fact, the recipe it was based on had more oil and less vinegar, but the healthy adjustments we made don’t negatively affect the flavor or texture (we tried it both ways). You can also substitute any Italian or Mediterranean seasonings for the thyme & sumac (or simply toss in some oregano).
Mix 3 tablespoons vinegar, 1 tablespoon olive oil, garlic, salt, pepper, and seasonings together. Set aside.
In a large skillet, heat up 1 tablespoon oil over medium heat. Cut radicchio in half through the core. Try to keep the core intact, since it will hold each section together. Quarter each half to make 8 wedges.
Add wedges to the oil, cook 3 minutes and turn each radicchio wedge, then pour the seasoning mixture over the radicchio wedges and cook an additional 3 minutes or until browned.
Our vegetable of the week kicked off this side dish, and the recipe is adapted from this recipe published in Real Simple magazine.