I saw a radicchio that was cut in half and on display at a produce market and I couldn’t help myself from buying one of the little bundles. The outside of the radicchio is a vibrant purple color and the inside looks like an intricate and beautiful piece of art that was hand-crafted by nature. These vegetables look like mini cabbages but they’re actually part of the chicory family and they have a spicy, bitter flavor when eaten raw. I decided to toss mine in some oil and balsamic before roasting it to give it a more mellow flavor.
This cold weather vegetable makes the perfect, hearty base for a winter salad. I like the combination of balsamic and mustard, so I topped this salad with a honey mustard dressing. Feel free to use balsamic dressing or whatever else you find fitting. You can serve this while the radicchio is still hot from the oven, or you can serve it chilled from the refrigerator. This recipe can be doubled or tripled to make a healthy holiday appetizer.
This cold weather vegetable makes the perfect, hearty base for a winter salad. I like the combination of balsamic and mustard, so I topped this salad with a honey mustard dressing. Feel free to use balsamic dressing or whatever else you find fitting. You can serve this while the radicchio is still hot from the oven, or you can serve it chilled from the refrigerator. This recipe can be doubled or tripled to make a healthy holiday appetizer.
YIELDS
1 salad
PREP TIME
COOK TIME
TOTAL TIME
- 1 head radicchio, quartered
- 1 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt & pepper to taste
- 2 tbsp chopped walnuts
- 2 tbsp diced red onion
- 2 tbsp fresh parsley, minced
- 2 tbsp vegan feta, crumbled (I used Violife)
- For the dressing:
- 1/2 tbsp mustard
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp olive oil
- 1/4 tbsp honey
- 1/8 tsp garlic powder
- salt & pepper to taste
Directions
1. Preheat oven to 350°F.
2. In a mixing bowl, whisk together the oil, balsamic, salt, and pepper. Toss in the radicchio to coat.
3. Add to a baking pan and bake for 15 minutes, until soft and tender.
4. Remove from oven and add on to your plate.
5. Top the radicchio with the walnuts, onion, parsley, and vegan feta.
6. To make the dressing, whisk all of the ingredients together in a mixing bowl.
7. Top the salad with dressing and serve.
Also by Lauren: Vegan Balsamic Fig Flatbread
Vegan Rosewater Cardamom Shortbread Cookies
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Photo: Lauren Sacerdote
