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Roasted Radicchio Salad

Roasted Radicchio Salad
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Servings
2 people
Servings
2 people
Roasted Radicchio Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
2 people
Servings
2 people
Ingredients
For the roasted radicchio
For the dressing
For the salad
  • 1/2 c. boiled & mashed potato
  • 2 tbsp. chopped red onions
  • dried fenugreek leaves
Servings: people
Units:
Instructions
Roast the radicchio
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Cut each radicchio in half from top to bottom. Cut each half into 3 wedges and lay on prepared baking sheet. Drizzle with olive oil and a large pinch of salt and pepper, and gently toss to coat in oil. Roast for 25 minutes or until browning. Remove from oven and set aside.
Make the dressing
  1. Add balsamic vinegar to a small skillet over high heat and bring to a boil. Reduce heat to low and cook for 25 to 30 minutes or until vinegar has thickened and reduced to 2 tablespoons. Pour into a small bowl and whisk in olive oil and a pinch of salt. Set aside.
Assemble the salad
  1. Place 3 wedges of roasted radicchio on each of 4 plates. Divide Parmesan and pomegranate seeds over the radicchio and drizzle each salad with a tablespoon of dressing. Top with cracked pepper and serve.
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