Move over cabbage, here comes radicchio, your better looking counterpart. Raddichio, which is not lettuce, but an Italian chicory or leaf vegetable, is related to arugula, chard, endive, and kale, among others. Whomever it's related to, it's slightly bitter and needs a little bit more attention than cabbage or our favorite: arugula. After marinating chunks of radicchio in oil and salt, it's ready for a quick sear. Add a sprinkle of parmesan a touch of salt and pepper and you have a tasty and often overlooked side dish.
From Vegetarian Cooking for Everyone By Deborah Madison
Serves 4 to 6
Ingredients2 small firm heads radicchio, 3 to 4 ounces each
Olive oil as needed
Salt and freshly milled pepper
1 tablespoon chopped parsley
Thin shavings of parmesan, asiago, or dry jack
Cut the radicchio into wedges about 2 inches thick a the widest point. Brush them generously with oil, season with salt and pepper, and set aside to marinate for an hour or more. Lightly film a cast-iron skillet with olive oil and set over medium-high heat. When it's very hot, add the radicchio and sear until the leaves begin to brown on the bottom, after a few minutes. Turn and cook the second side, about 5 minutes in all. Transfer to a plate and gently press the wedges to open the leaves. Season with salt and pepper, sprinkle with parsley, and cover with savings of cheese.
