Its classic use is raw, mixed with other greens for salad but it is equally delicious shredded and added to risotto or baked in a white sauce with mushrooms or cut into wedges, grilled and drizzled with olive oil. Radicchio isn’t just for salads anymore.
1/4 cup pine nuts
1/4 cup Filippo Berio Extra-Virgin Olive Oil
2 tablespoons red wine vinegar
1/2 teaspoon of fine sea salt or to taste
Coarse black pepper to taste
1 small fennel bulb, washed, dried and thinly sliced
1 small head radicchio, washed, dried and torn into pieces
2 large blood or navel oranges, peeled, segmented, and cut in half
Toast the pine nuts in a small skillet over medium heat just until they begin to brown, about 2 minutes. Transfer the nuts to small bowl. Set aside.
Combine the olive oil, vinegar, and salt and pepper in a jar. Set aside. Toss the fennel, radicchio and oranges in a salad bowl. Pour the dressing over the salad and mix well. Sprinkle the pine nuts over the top and serve.
This recipe is featured on show 2303 - Eat Salads/Mangiate l'Insalate.
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