06/26/2019
When the weather is HOT, a salad makes for a much better dish than something heavier like beef or grilled meats.
Try one of Chef Jamie McFadden’s radicchio recipes:
Caramelized Carrot Salad with Radicchio and Citrus
8 servings
1/2 cup sliced almonds
2 pounds carrots, peeled and cut into 4×1/2″ sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, sliced into thin strips
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
2 tablespoon honey
2 heads radicchio (about 11 ounces), cut chiffonade
4 oranges, peeled, sliced into 1/2″ half moons/segments
2 cups parsley leaves
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat stirring occasionally until water is evaporated about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally until onions are lightly browned and tender, 10–12 minutes.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
For wine pairing ideas, please visit: https://snowbirdsvintners.com/2018/04/02/three-radicchio-recipes-warm-weather-dining/
