What to do with Radicchio?

Saturday, November 07, 2009

Yet again, my CSA surprised with a green that I’m mostly unfamiliar with. What to do? I searched through cookbooks, found a few things that looked good but weren’t quite right (usually because I didn’t have all the ingredients in the house) and ended up making my own recipe. Sliced and wilted raddichio with garlic and olive oil, tossed with cooked pearl barley and sun-dried tomatoes, splashed with red wine, and sprinkled with parmesan. Served with a side of coriander carnival acorn sauce. A great hearty meal full of good vegetables and grains. I only wish I would have remembered my red carrots in the fridge, and added a side of those for more color!