RADICCHIO SALAD WITH CHRIS CRAWFORD, TART
1 min read
Chris pairs Amanda’s fall Radicchio with Greg’s Green Minneola Tangelos for a bittersweet Chicory Salad.
Chicory, Preserved Lime & Rose Vinegar Dressing
1 head Rosa del Veneto
1-2 Radicchio Treviso
1/3 cup freddy guys hazelnuts
1/2 cup good olive oil
1/3 cup rose vinegar (TART)
2 tbsp juice of Green Minneola Tangelo
1 tbsp honey
Salt and black pepper to taste
1. De-seed the pomegranate then place all the seeds in a large bowl with olive oil, vinegar, juice and honey. Mix it all together and season with salt to taste.
2. Roughly chop the rosa del veneto and radicchio treviso and add to the dressing bowl. Mix all together and season to taste. Place on a platter and evenly distribute the seeds and the remainder of the dressing. Finish with chopped hazelnuts.
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